Sweet Potato Cornbread

I wanted to report SUCCESS in my second GF baking experience! This turned out to be the yummiest, sweetest, most comforting and satisfying bread that I've tasted in the past few weeks.

Here's the recipe:

3 large free-range eggs
1/2 cup extra virgin olive oil
3/4 cup sweet potato/yam puree
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin pie spice (ginger, cloves, cinnamon, nutmeg)
1 cup cornmeal
1 cup GF flour mix*
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt

*There are many variations here, but this is a good basic flour mix:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Preheat the oven to 350 degrees F. Grease the bottom of an 8 inch cake pan. In a large bowl, whisk the eggs till frothy and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla, cinnamon and spices and whisk.

In a separate bowl whisk together the cornmeal, flour mix, baking powder and salt. Add the dry ingredients to the wet, stirring by hand just enough to make a smooth batter. Pour into the prepared cake pan.

Bake in the center of your oven for 45 minutes or so.