Sweet Potato Cornbread

Instructions

• Preheat oven to 400F/200C and lightly grease a 8x8 inch pan and set aside.
• Bake a sweet potato until tender, halve it and scoop out the flesh, mashing lightly with a fork.
• To make the flax-egg, whisk together flaxseed meal and water vigorously and set aside for at least 5 mins until thick.
• In a large bowl, whisk together Huel, flour, polenta, baking powder, baking soda, salt, sugar, cinnamon and nutmeg. Then mix margarine and milk into the flax-egg, add in the sweet potato and mix well.
• Fold wet ingredients into the dry and stir until just combined, then spread evenly into the prepared pan.
• Bake for 25-30 mins until golden brown and a toothpick comes out of the middle clean.
• Let cool for 15 mins before slicing and serving.