SWEET POTATO CORNBREAD

INGREDIENTS

• 1 medium sweet potato (about 1 lb.) 
• 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
  

data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAekCnYnx4FTOcPmGjHGPzy0EeMM-Q72bJ1t0Av-e_vrRihM1x2FGp3tvRETcRyoDa_qj_u-xL2UK0bBvD_UONOGNlmutl9hw2py5TRjejna3dFM3VMmp2y0eOdfJvOvKBMwJAa_DkK7cI/s1600/ONE+POT+MUSHROOM+STROGANOFF+%252890%2529.jpg" title="SWEET POTATO CORNBREAD #Cornbread#Sweet Potato#Appetize#Snack">
INSTRUCTIONS

1. Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
2. Coat the inside of a 10-inch cast iron skillet with oil. Place it in the oven and begin to preheat the oven to 425 degrees.
3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
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