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.
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.