Sweet Potato Cornbread

Start by roasting the sweet potatoes in a 400ºF oven until you are able to pierce them with a knife. Remove skins and discard. Mash potatoes.

Reduce the heat of the oven to 375ºF and butter a 10-inch cast iron skillet. In a large bowl, whisk together the sweet potato mash, eggs, buttermilk and honey. Set aside. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder; pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir. Pour into the prepared skillet and bake for 40–45 minutes. Let cool, slice and serve with lots of salted butter!