Sweet Potato cornbread

Sweet Potato Cornbread

3 large organic free-range eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup sweet potato puree (We have used as much as 2 cups. You can use this brand, but we ususally end up cooking and mashing our own.)

3/4 cup organic light brown sugar, packed

1 teaspoon bourbon vanilla extract

1 cup Bob's Red Mill gluten-free stone ground cornmeal

1 cup Pamela's Ultimate Baking Mix

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1 teaspoon Pumpkin Pie Spice blend

Sea salt, to taste

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

In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.

In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, 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 or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. Serve slightly warm with a dab of your favorite butter or buttery spread. (We personally love honey on top, that is if we're not dipping it in the chili.)