Sweet Potato Cornbread

Ingredients

• 1 1/2 cups mashed sweet potatoes ((about 1 pound))
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg or pumpkin pie spice
• 2 large eggs
• 1/2 cup sour cream
• 3/4 cup milk
• 2 tablespoons mild cooking oil (such as vegetable oil)
• Oil, cooking spray or butter to grease the skillet
• Honey, butter

Instructions

1. 1

   Heat skillet: Coat the inside of a 10-inch cast iron skillet with oil or cooking spray. Place the skillet in the oven and begin to preheat the oven to 425 degrees Fahrenheit.

2. 2

   Mix dry ingredients: Stir together the cornmeal, flour, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice (or nutmeg) in a large bowl.

3. 3

   Mix wet ingredients: In a separate large bowl, whisk together the mashed sweet potatoes, eggs, sour cream, milk and 2 tablespoons of oil until smooth.

4. 4

   Combine wet and dry ingredients: Stir the wet ingredients into the dry ingredients and mix until just combined.

5. 5

   Pour batter: Carefully, remove the hot skillet from the heated oven. Pour the batter into the hot skillet and smooth out the top with a spatula.

6. 6

   Bake: Return the skillet to the oven and bake for about 20 to 25 minutes or until the center is completely set and the top is golden brown.

7. 7

   Cool and serve: Remove the cornbread from the oven and let it cool for about 5 minutes. Serve with butter and honey (optional).

8. 8

   --- To Roast the Sweet Potatoes ---

9. 9

   Prep: Preheat the oven to 400 degrees Fahrenheit. Rinse and scrub the sweet potato(es).Place them on a baking sheet pan lined with foil or parchment paper for easy clean up.

10. 10

    Roast: With the tines of a fork poke a few holes on the sweet potato(es). Bake for about 35 - 45 minutes or until they become tender and can be easily pierced with a fork.

11. 11

    Mash: Remove from the oven and allow them to cool for about 15-20 minutes or until they aren’t too hot to handle.Remove all the pulp from the sweet potato and discard the skin. Mash the pulp until smooth and reserve.