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!