RECIPE FROM "SANDY'S
Sweet Potato Cornbread
1/3 cup plus 2 tablespoons vegetable oil, divided
1 cup mashed sweet potatoes (or 1 (15 oz.) can sweet potatoes, drained and mashed)
3 large eggs
1 1/2 cup milk or buttermilk
3 cup self-rising cornmeal mix*
1/2 cup sugar (optional)
Preheat oven to 375ºF.
Put 2 tablespoons of oil into a cast-iron skillet and place skillet in oven to preheat.
Combine mashed sweet potatoes, eggs and milk in a large mixing bowl. Blend until smooth.
Add remaining 1/3 cup oil; cornmeal; and, if desired, sugar. Stir until just combined.
Pour into preheated skillet.
Bake for 40 to 45 minutes or until golden brown. Serve warm.
Note* 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt, combined, may be substituted for the self-rising cornmeal mix.