SWEET POTATO CORNBREAD

• SWEET POTATO CORNBREAD (YIELD: 1 9-INCH LOAF OR 12 MUFFINS)
• ¾ cup all-purpose flour
• 1¼ cups yellow cornmeal
• 1 tbsp. baking powder
• 1 tsp. salt
• ½ cup sugar
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• 2 eggs, lightly beaten
• 2 tbsp. oil
• 1¼ cup milk
• ½ cup sweet potatoes, baked and mashed

PREPARATION

1. Preheat the oven to 450°F. In a large bowl, loosely sift the dry ingredients.
3. In a separate bowl, combine eggs, oil, and milk. Add the sweet potatoes and mix well.
5. Add the sweet potato mixture to the dry ingredients and mix until combined, being careful not to overmix.
7. Pour into a greased 9-inch baking pan or spoon into a 12-cup muffin tin. Bake at 450° for 20 minutes or until the cornbread is golden.