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
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- Recipe byKarina's Kitchen
- Viewed 537 times
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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