My dad used to make cornbread every weekend to serve with chili. He never made cornbread with sweet potatoes, but every time I serve it to my young cousins, they love the color the sweet potatoes add to the dish.

Serves 9 to 12.

Ingredients:

1½ cups cornmeal

1½ cups whole wheat pastry flour

4 teaspoons double-acting baking powder

1 teaspoon ground cinnamon (optional)

2 cups unsweetened plant milk

1½ cups sweet potato puree

½ cup pure maple syrup (optional)                                                                                        

1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and cinnamon (if using).
3. In a small bowl, whisk together the plant milk, sweet potato puree, and maple syrup (if using). Add the sweet potato mixture to the bowl with the flour mixture and use a rubber spatula or wooden spoon to gently fold the ingredients together. Do not overmix or the cornbread will be chewy.
4. Spoon the batter into a nonstick 9×13-inch baking dish and bake until a toothpick inserted into the center of the cornbread comes out clean, about 30 minutes. Let sit for 15 minutes before slicing and serving.