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Sweet Potato Cornbread, whole grain and delicious!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It seems the whole world has discovered sweet potatoes! And for good reason, they are not only delicious, they are nutritious as well. Our favorite way is baked, in their jackets. Baked long enough so that the juices boil in the jacket and begin to caramelize! At this point, however, be prepared for a mess, unless you have placed your sweets in a large glass baking pan.

 Where the juices will be captured, for easy cleanup!  Having scrubbed (or tried!) cooked on sweet potato from a standard metal pan, made me search for another method. With glass, the juices cook in the pan, with metal they cook to the pan...

The other way we enjoy sweet potatoes is as a left over. I will peel and slice them, a quick drizzle of maple syrup and butter and a bit of a journey under the broiler and you have delicious candies sweet potato slices. However, when there is only one sweet potato left, we turn it into cornbread...

Sweet Potato Cornbread
Sweet Potato Cornbread

Sweet Potato Cornbread
inspired by: our love of cornbread and sweet potatoes!
425-degree oven

Preheat oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. Note:  The more coconut oil used, the crunchier the crust!

1 c cornmeal OR masa cornmeal, see note below
1 c (rounded) whole grain flour
1/2 c sugar (Rapadura)
3 t baking powder
1/2 t salt

Sweet Potato Cornbread

Combine all ingredients in a medium-size bowl, whisk to combine all ingredients well. Make a "well" in the center of the dry ingredients, into the well add:

1 small to medium roasted sweet potato, peeled, mashed smooth with a fork
2 eggs
1/3 c oil
1 1/3 c milk IF using the masa flour increase milk to 1 1/2 c

Sweet Potato Cornbread

Using the same whisk, beat the liquid ingredients together until no large streaks of egg remain, now fold dry ingredients into the wet. Do Not Over Mix.

Sweet Potato Cornbread

When the oven is heated, remove skillet (remember it is hot!) and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. Pour dough into the pan, smoothing to the edges if necessary. Bake 15-20 minutes or until tests done in your oven. Remove let cool briefly, then cut into 8 pieces.
Note: masa cornmeal makes a smoother cornbread with a very pleasing flavor!

Enjoy!

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2 comments

  1. That looks and sounds wonderful and I have a LOT of sweet potatoes this year. Thank you!

    ReplyDelete
    Replies
    1. We loved this! It will be made again. I hope you give it a try.

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