Sweet Potato Cornbread

Ingredients

• 1 medium sweet potato
• 1.5 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 large eggs
• 1/2 cup sour cream
• 3/4 cup milk
• 2 Tbsp canola or vegetable oil
• 1/2 Tbsp canola or vegetable oil for the skillet

Directions

1. Peel the sweet potato, then cut it into 1-inch cubes. Put the pieces in a pot, add enough water to cover them, and set the pot over high heat until it boils. Cook until the sweet potato is soft enough to break apart when poked with a fork, about 10 minutes. Drain well and set aside.
2. Rub the inside of a 10-inch cast iron skillet with oil. Set the skillet in the oven, then start preheating the oven to 425 degrees.
3. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg, stirring until everything is evenly blended.
4. Mash the drained sweet potato until it is mostly smooth. Measure 1.5 cups of the mash into a large bowl. Whisk in the sour cream, milk, and 2 Tbsp oil until the mixture comes together. Add the eggs and whisk again until incorporated.
5. Add the sweet potato mixture to the bowl of dry ingredients. Stir only until the batter is combined and you no longer see dry mix at the bottom of the bowl. A few lumps are just fine, so don’t get carried away with the mixing.
6. Carefully remove the hot skillet from the oven and spoon the batter into it. Level the top, then place the skillet back in the oven. Bake for 22-25 minutes, until the middle has risen, the top is golden brown, and the edges show a few small cracks. Take it out of the oven, cut into 8 pieces, and serve. Preferably with butter.