Sweet Potato Cornbread
Karina’s Kitchen
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.
ingredients
- 3 large organic happy eggs
- 1/2 cup light olive
- 3/4 cup sweet potato puree
- 3/4 cup organic brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup organic stone ground cornmeal
- 1 cup sorghum flour
- 1/4 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
directions
See full recipe on Karina’s Kitchen »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.
Source: Karina’s Kitchen
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