Sweet Potato Cornbread

I have been on a total sweet potato kick recently. It’s just that time of year and Noah totally loves them. It’s such a unique use of sweet potatoes and is pretty easy to throw together. It would be a great easy alternative to homemade rolls on Thanksgiving if you don’t have the time and/or patience for such things.

And it poses the same dilemma as sweet potato casserole, dessert or side dish? Either way, it’s delish.
Sweet Potato Cornbread
recipe adapted from Gluten-Free Goddess

3 large eggs
1/2 cup extra light olive oil or vegetable  oil
3/4 cup sweet potato puree*
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 tsp. baking soda
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Sea salt, to taste

1. Preheat the oven to 350 degrees F. Grease the  bottom of a 8-inch cake pan and dust it with cornmeal. I used a springform pan.
2. In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to  combine. Add in the sweet potato puree and mix well. Add the light brown sugar,  and bourbon vanilla extract, and mix to combine.
3. In a separate mixing bowl whisk together the  dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon,  Pumpkin Pie Spice blend, and sea salt.
4. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand  just enough to make a smooth batter. Pour the batter into the prepared cake  pan.
5. Bake on a center rack in the preheated oven  for about 25-45 minutes or until the cornbread is firm to the touch and golden.**  Check with a wooden pick, if necessary; if it emerges clean, the cornbread is  done.

*Scrub a medium size sweet potato and prick several times with a fork. Bake in a 425 degree F oven for 45 minutes to an hour. Cool the potato to touch then puree in food processor until smooth.
**My oven cooks pretty hot so it only took about 25 minutes for me but the original recipe stated 45 minutes. Check at 25 minutes then go from there.

One comment

  1. Thank you SO very much for sharing this with us over at Foodie Friday. I have never made sweet potato cornbread. I just love the sound of it though. Love finding new & fun recipes like this! Hope you have an amazing Thanksgiving!!

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