Sweet Potato Cornbread


I got this amazing recipe from Karina over at Gluten Free Goddess (http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-cornbread-movie-review.html?showComment=1211994060000).
Luke has said that this recipe totally tastes the same as regular "gluten food". I was very nervous about him trying it, as he is such a traditional eater. But he loved it!
BTW, you've probably noticed the little orange chunks in the bread. That is because I didn't quite puree my sweet potato. I just threw a couple in the microwave, cooked for a few minutes, scooped out the pulp, and mashed it with a fork. I think next time I will try and boil them, then use an electric mixer to mash them better.

Sweet Potato Cornbread
Equivalent of 3 eggs in Egg Beaters (since my IBS diet recommends I avoid yolks)

1/2 c veggie oil (although I used 1/4 c oil and 1/4 c applesauce - also b/c of IBS diet)

3/4 c sweet potato puree

3/4 c brown sugar

1 tsp vanilla extract

1/2 tsp cinnamon

A pinch each nutmeg, ginger, ground cloves

1 c cornmeal

1 c featherlight flour mix

1/2 tsp baking soda

1 1/2 tsp baking powder

2 good pinches of salt

Preheat oven to 350F. Grease an 8x8 baking dish, and dust with cornmeal.

Whisk eggs in large mixer. Add oil and applesauce. Add sweet potato and whisk well.

Add sugar, vanilla and spices. Whisk to combine

Pour dry ingredients on top of wet ingredients, and mix together with a wooden spoon.

Pour batter into baking dish.

Bake for 45 minutes, until firm and golden. Check with a knife or tooth pick to see if done (will come out clean).

Cool in the pan for 10 minutes, then transfer to a wire rack and cool until able to cut.

Sooooo good!