ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sweet Potato Cornbread

Ingredients

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)

 

Directions

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.