Sweet Potato Cornbread
  • 2cups sprouted organic yellow corn flour
  • 1teaspoon baking soda
  • 1teaspoon baking powder (aluminum-free)
  • 1/2teaspoon sea salt
  • 3tablespoons organic sugar or sucanat
  • 1/4teaspoon pumpkin pie spice
  • 5 large eggs, organic or pastured
  • 2cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
  • 8ounces full fat sour cream
  • 1/2cup butter, melted (organic or raw)
  1. Preheat oven to 425 degrees.
  2. Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
  3. Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
  4. Spoon batter into a lightly buttered 9" square pan.
  5. Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes

NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum