This past week, I had an overabundance of sweet potatoes in the kitchen. I typically buy them 5-10 pounds
at a time. This time, not only did I buy a 10 lb bag, but then I forgot
that I bought that bag and bought a second 10 pound bag a few days
later. So, we had a sweet potato hash for breakfast, simply mashed sweet potatoes with our dinner a couple of nights and I still had a good 10-15 pounds of potatoes in the basket.
I've had sweet potato breads on my mind for a while now; thanks to my friend, Sue and her sweet potato biscuits last year. So, this was the perfect chance to try that out. I wanted something similar to a hearty cornbread, but still very moist like a muffin. These came out exactly like I'd hoped. This is not a sweet muffin, this is a bread barely sweetened with a touch of honey. If you prefer it a bit sweeter, top it with butter and a drizzle of honey. I enjoyed it with just a smear of butter on top.
This
recipe can be baked in a 9x13 pan, a full size cast iron skillet or
18-24 muffin cups (depending on size). I found that the muffin cups rose
very little, while still turning out light and fluffy.
Roasted Sweet Potato and Spice Cornbread - Gluten Free or Not
recipe very loosely adapted from See Girl Cook via Simply Scratch
Yield: 12 - 24 servings
3 medium sweet potatoes, roasted, peeled and mashed, about 1 1/4 cups worth
4 eggs
1 1/2 cups buttermilk (this substitute works as well)
1/2 cup honey
1/2 cup light flavored olive oil
1 1/4 cups cornmeal
3/4 cup oat flour (additional cornmeal may be substituted for the oat flour)
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
* if a gluten free recipe is not necessary, substitute 1 cup of AP flour for the items marked with an *
Preheat
the oven to 375 degrees. Wash and pierce the sweet potatoes with a
fork. Set them on a baking sheet and then roast in the oven for 45 - 60
minutes. When they are tender, remove from the oven and let rest until
cool enough to handle. Cut them open and remove the peel. Place the
sweet potatoes in a large mixing bowl and mash them with a potato
masher. Add the eggs, milk, honey and oil to the potatoes and whisk to
combine.
In a separate bowl, combine all the dry
ingredients. Add the dry ingredients to the wet ingredients and stir to
combine. Generously grease the baking pan of your choice and pour the
cornbread mixture into it. Bake until the top of the bread is barely
browning around the edges and an inserted toothpick comes out clean.
For the muffins, this was about 15 minutes. For the skillet or a 9x13 pan, it should take between 30-45 minutes.
Remove from the oven and transfer the muffins to a wire rack to cool.
Allow the cornbread to cool in the pan, if you make a full size version
instead of muffins. Serve warm or allow the cornbread to cool before
slicing. Enjoy!
Click here to return to Barefeet In The Kitchen
