Sweet Potato Cornbread with Pecans

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This is a recipe that I adapted from the cookbook, Fresh Food Nation: Simple, Seasonal Recipes from America's Farmers, by Martha Holmberg in 2013.  "Fresh Food Nation is at the intersection of a big need and a big trend. The need is for recipes, techniques, and inspiration for fresh produce, especially vegetables. The trend is the growing desire to eat local and connect with the source of our food--not just because locally grown food is fresher and tastier, but because it offers emotional, environmental, and food safety benefits. CSAs (community-supported agriculture organizations)are the latest wave in the rising tide of eating local." 

I borrowed the book from our public library because I'm always on the lookout for good recipes to use the vegetables from our CSA share.  I've liked most of the recipes that I've tried.  I particularly liked this recipe because it combines a couple of my favorites: cornbread and pecans.  Plus it was a good way to use some of the sweet potatoes from our winter farm share.  You could also substitute pumpkin or winter squash for the sweet potatoes.

1 cup unbleached all-purpose flour or a blend of other flours
3/4 cup stone-ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2-1 teaspoon kosher salt
3/4 cup coarsely chopped pecans (optional)
2 large eggs, beaten
1/3 cup brown sugar
1/4 cup sunflower oil* (you could substitute canola oil)
2 cups cooked and mashed sweet potatoes (probably 3 sweet potatoes depending on their size)

Heat the oven to 350 degrees.  Whisk together the dry ingredients including 1/2 the pecans if using.  In another bowl blend eggs, brown sugar and oil.  Add the sweet potatoes.  If you object to lumps you may want to combine these ingredients in a food processor until smooth. 

Add the dry ingredients to the sweet potato mixture and just stir just until combined.  Don't over mix. 

Heat a 9" or 10" cast iron skillet or heavy frying pan in the oven.  Place the butter in the pan until melted.  Scrape the batter into the hot pan; smooth the top and sprinkle remaining pecans over the top of the batter.  Place in the oven. 

Bake until the cornbread pulls away from the pan and center tests baked through.  This will take 35-45 minutes. 

Remove from oven.  It can be removed from the pan, but I didn't bother.  Cut into wedges and serve warm with butter.  Yum!

Store leftovers in the frig.  It reheats well for breakfast the next morning or snacks.

*Driftless Organics which happens to be our CSA farm also makes excellent sunflower oil.

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