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.