Sweet Potato Cornbread

Peel, cube, and boil sweet potatoes until tender. Drain well, then mash.

Combine dry ingredients: flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.

In a separate bowl, combine wet ingredients: sweet potato mash, sour cream, eggs, milk, oil.

Whisk the wet ingredients until smooth.

Stir the dry ingredients into the wet ingredients until it forms a batter.

Pour the batter into a hot skillet and spread evenly.

Bake at 425ºF for 22-25 minutes or until golden brown and puffed in the center.

Cut into 8 pieces and serve!