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.