3medium sweet potatoesroasted, peeled and mashed, about 1¼ cups worth
4eggs
1½cupsbuttermilk
½cuphoney
½cuplight flavored olive oil
1¼cupscornmeal
¾cupoat flouradditional cornmeal may be substituted for the oat flour
1cupall-purpose flour*
1tablespoonbaking powder
½teaspoonbaking soda
1½teaspoonkosher salt
¾teaspoonground cinnamon
½teaspoonground ginger
½teaspoonground nutmeg
*Gluten-Free Alternative
⅔cupbrown rice flour
⅓cuptapioca starch
Instructions
Preheat the oven to 375°F. 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!