Sweet Potato Cornbread

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This is an excellent recipe for a cornbread made with sweet potatoes.  This recipe uses no flour which is a consideration if you have an issue with gluten. 

Butter
5 large eggs, whisked
1 cup sour cream (low fat is OK)
3 tablespoons sugar
1/2 cup (1 stick) butter, melted
2 cups (16oz) cooked and mashed sweet potatoes (see note)
1 3/4 cup + 2 tablespoons stone-ground cornmeal
2 tablespoons baking powder
1 teaspoon table salt

Set oven at 425F. Rub a cast iron skillet with butter and place in the oven to heat up along with the oven. If a cast iron skillet is not available you could use a 9" square pan.
In a large bowl, whisk the eggs, then whisk in the sour cream and sugar, then the butter and sweet potatoes. Measure the cornmeal, baking powder and salt into a separate bowl.  Combine the baking powder and salt with the cornmeal. Then whisk the cornmeal into the wet mixture, whisking just until combined.
Turn batter into the hot skillet and bake for about 25 minutes or until golden and a tester inserted into the center comes out clean.
Cut into squares or slices to serve warm if you like or let cool, cover and serve later in the day.

Note:  It took about 1-1/2 pounds of sweet potatoes to yield 2 cups of mashed cooked sweet potato. They can be baked or boiled.

Adapted from A Veggie Venture which also includes a nice picture of the cornbread: http://kitchen-parade-veggieventure.blogspot.com/2014/03/sweet-potato-cornbread.html

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