Sweet potato gumbo with cornbread muffins recipe
 A vegetarian take on the gumbo that combines authentic okra with trendy sweet potato. Serve with sweet cornbread muffins. 225g/8oz polenta2 tsp baking powderpinch bicarbonate of soda115g/4oz plain flour125ml/4½fl oz milk 2 free-range eggs, beaten300g/10½oz canned creamed corn2 birds'-eye chillies, finely chopped 225g/8oz polenta 2 tsp baking powder pinch bicarbonate of soda 115g/4oz plain flour 125ml/4½fl oz milk 2 free-range eggs, beaten 300g/10½oz canned creamed corn 2 birds'-eye chillies, finely chopped 2 tbsp vegetable oil1 red onion, peeled, finely chopped2 celery stalks, trimmed, finely chopped 2 red chillies, finely chopped 2 garlic cloves, peeled, finely chopped 1 tsp salt1 tsp dried thyme1 tsp cayenne pepper1 tsp dried oregano1 tsp white pepper1 bay leaf150ml/5½fl oz vegetable stock440g/1lb canned chopped tomatoes24 ladies' fingers (okra)400g/14oz sweet potato, peeled, cut into cubes100g/3½oz cabbage, very finely shredded 100g/3½oz butter, to serve 2 tbsp vegetable oil 1 red onion, peeled, finely chopped 2 celery stalks, trimmed, finely chopped 2 red chillies, finely chopped 2 garlic cloves, peeled, finely chopped 1 tsp salt 1 tsp dried thyme 1 tsp cayenne pepper 1 tsp dried oregano 1 tsp white pepper 1 bay leaf 150ml/5½fl oz vegetable stock 440g/1lb canned chopped tomatoes 24 ladies' fingers (okra) 400g/14oz sweet potato, peeled, cut into cubes 100g/3½oz cabbage, very finely shredded 100g/3½oz butter, to serve Method For the cornbread muffins, preheat the oven to 180C/350F/Gas 4.In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined.Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through.Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant.Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil.Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. For the cornbread muffins, preheat the oven to 180C/350F/Gas 4. For the cornbread muffins, preheat the oven to 180C/350F/Gas 4. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined. Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through. Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant. Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil. Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil. Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving.