Sweet Potato Cornbread

I finally had an opportunity to make this recipe from the Sweet Kitchen. It's so easy and smelled absolutely amazing while it cooked! Two perks of this recipe: I had a ton of left over sweet potato that I was able to feed Jaxson (it's one of his favourites), and it makes two loaves!

I ended up going to my mum's for the day, so the night before, I mixed up all the dry ingredients, and then packed up the pre-measured butter, sweet potatoes, sour cream and eggs. The nice thing about doing this is that when I got to mum's, it was incredibly easy to just whisk everything together! Especially handy when you've got a baby to entertain and keep from getting into mischief!

Mix the sweet potato in to the egg, butter, vanilla and sour cream mixture.

Gorgeous, non?

Mix the batter just until the dry ingredients are wet

So, ingredients whisked together lickity-split, and into the oven the loaves went, before Jaxson could put up too much of a stink! I loved the colour of the batter - a beautiful, deep peach. Even before they started cooking, it smelled amazing!

I cooked them for about 1 hour 10 minutes at 375, let them cool on racks in the pans for about 5 minutes, then took them out of the pans and immediately cut myself a thick slice! I couldn't wait any longer after smelling them cook!

Absolutely amazing: sweet, moist but perfectly crumbly, delicious! Even Jaxson enjoyed a small slice of this bread. Another must-repeat recipe from this book!

Slathered in butter - the best way to eat warm cornbread!