* Gluten Free Roasted Sweet Potato and Raisin Cornbread

Cornbread with Roasted Sweet Potatoes & Raisins

makes 12 pieces of cornbread

600 grams of cornbread mix (u can get the original from David Jones)


1 sweet potato

1 Tbsp olive oil

1/2 tsp pepper

1/4 tsp salt

1/3 cup raisins, packed

Preheat oven to 220C.  Peel the sweet potato and chop it into small cubes.  Toss the sweet potato cubes with the olive oil, salt and pepper.  Spread in a single layer on a baking sheet and roast for 45 minutes, flipping halfway through.

During the last 15 minutes of baking, prepare the cornbread mix according to the package directions.  Once the sweet potatoes are finished roasting, stir the sweet potatoes and raisins into the cornbread batter.  Spray a 23xcm 23 baking dish with cooking spray and pour in the batter.  Bake according to package directions, about 25 minutes for me, or until the top is golden brown.

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