I had a feeling when I decided to try this recipe that I would love it, but I had no idea how truly fabulous it would be. While this was baking in my oven, my kitchen filled up with a sweet, heavenly smell that I could not define as sweet potato or pumpkin, or even cornbread. It was just awesome and warm and comforting. Ahh…the aroma itself was rewarding, but the taste was even better 
Make sure you have some butter on hand to smear over each bite.
Sweet Potato Cornbread
3 large eggs
1/2 cup EVOO
3/4 cup sweet potato puree
3/4 cup brown sugar, packed
1 tsp vanilla
1 cup cornmeal
1 cup all-purpose GF flour
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp pumpkin pie spice
pinch sea salt
Preheat oven to 350*. Grease a cake pan or springform pan; dust with cornmeal.
Using a mixmaster, whisk eggs until foamy. Add the EVOO and combine well. Stir in puree, brown sugar, and vanilla.
In a separate bowl whisk together the cornmeal, flour, baking powder, salt, cinnamon, and pie spice.
On lowest setting, add the dry ingredients to the wet in mixer until just combined. Use a spatula to scrape the sides and incorporate all the ingredients together. Batter should be smooth and not over mixed.
Pour batter into prepared cake pan. Bake for 35-45 minutes until cornbread is firm and golden. Oven temps can vary. Keep an eye on it and use a toothpick to check the center. My oven baked this recipe closer to 35 minutes.
Allow the cornbread to cool in the pan, on a wire rack, for about ten minutes. Remove from pan and continue to cool. Serve warm with butter.
What a Great idea! I love how it turned out and think it would be great to try very soon.
I kept putting this one off and now I have no idea why! It’s soooo good. I even ate some with breakfast
I hope you try it soon!
What a great idea. I love sweet potatoes. I adore cornbread. I’ll probably make it with a bit less sugar…but I’m so glad you pioneered the recipe!
Thank you. I will most likely use less sugar next time as well.
What a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Love that you added sweet potatoes to cornbread. I add them to my homemade rolls but never really thought about what other breads I could add them too. What a great idea. Thanks for sharing on Thursdays Treasures.
You’re welcome and thank you
They were so much better than I anticipated- so wonderful- and even more scrumptous to take leftovers and fry in a pan with some butter.