Sweet potato cornbread
  • 3 large organic free-range 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
  • 1/2 teaspoon cinnamon
  • a good shake or two of Pumpkin Pie Spice
  • 1 cup organic stone ground cornmeal [I used Lambs]
  • 1 cup Flour
  • 1/2 tsp baking soda
  • 1/2 teaspoon baking powder
  • A good pinch of sea salt
  1. Preheat the oven to 350 degrees F.
  2. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.
  3. I used a Springform pan.
  4. In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine.
  5. Add the sweet potato puree and whisk well.
  6. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.
  7. In a separate mixing bowl whisk together the cornmeal, flour, baking powder, and sea salt.
  8. 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.
  9. Pour the batter into the prepared cake pan.
  10. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden.
  11. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]
  12. Cool the cornbread in the pan, on a wire rack, for ten minutes.
  13. Remove from the pan and cool.
  14. Serve slightly warm, if desired.