The holidays are here! I can’t believe it! One of my favorite things to eat this time of year, besides pumpkin of course, is sweet potatoes. In my opinion, add sweet potatoes to any recipe and it makes it soooo much better.  I’ll take sweet potato pancakes, sweet potato muffins, roasted sweet potatoes, sweet potato casserole, sweet potato fries, sweet potato chips, or mashed sweet potatoes… I can’t get enough!

A holiday twist on a classic!

I love making chili when it starts to get cool out, which for Florida is about 80 degrees, and my favorite side dish for chili is cornbread. So why not throw some sweet potato puree in that cornbread?! I always have sweet potato puree in my freezer.  Next time you are using the oven, throw a couple of sweet potatoes in and cook until they are nice and soft. Scrape the insides of the sweet potato into a bowl and whisk until smooth. Separate into 1/2 or 1 cup increments and put in a freezer safe bag. They thaw in minutes, especially if you put the bag in a little warm water.

Sweet Potato Cornbread Muffins

1/2 cup cornmeal

1 1/2 cups flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup Kelapo Coconut Oil

1 tablespoon honey

2 eggs, beaten

1 1/4 cups milk

1/2 – 1 cup sweet potato puree (depending on how sweet potatoey you want it)

Preheat oven to 350 degrees. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add the coconut oil, honey, eggs, milk, and sweet potato puree. From here you can make a loaf, muffins, or mini muffins. I chose mini muffins. Grease pan with coconut oil non-stick spray and fill muffin tins or pan.

Cooking times:

Mini muffins – 10-12 minutes or until cooked through

Muffins – 15-18 minutes or until cooked through

Bread – 35-38 minutes or until cooked through

Holiday Tip: This would make an amazing cornbread stuffing! Use my grandmother’s recipe with this cornbread and enjoy!

–          Jen