Sweet Potato Cornbread Recipe

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

1 teaspoon Pumpkin Pie Spice

1 cup organic stone ground cornmeal (I used Arrowhead Mills)

1 cup Pamela's Ultimate Baking Mix - or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added

1/2 teaspoon baking powder

Sea salt, to taste

Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. I used a Springform pan.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt.

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.

Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 minutes.

Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool.

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