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Sweet Potato Cornbread

I felt inspired to make a cornbread with sweet potato- and it turned out to be the best sweet cornbread yet, moist with a tender crumb. And not a speck of gluten in sight. Put this on your To Bake List. You won’t be sorry, Babycakes.

  • 3 large organic happy eggs

  • ½ cup light olive

  • ¾ cup sweet potato puree

  • ¾ cup organic brown sugar, packed

  • 2 teaspoons vanilla extract

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ¾ cup organic stone ground cornmeal

  • 1 cup sorghum flour

  • ¼ cup tapioca starch

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon xanthan gum

  • ½ teaspoon sea salt

See full recipe on Karina's Kitchen
Sweet Potato Cornbread
notes:

This is a fab way to use up leftover sweet potatoes. Tasty with chili or bowls of hearty stew. Slice leftover cornbread and grill it a little light olive oil. Scrumptious.

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