Sweet Potato Cornbread

Directions

1. 1
   Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
2. 2
   Place potato in a small saucepan and cover with cold water.
3. 3
   Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes.
4. 4
   Drain the potato, then return to the pot and mash until mostly smooth.
5. 5
   Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot).
6. 6
   Add eggs, oil and milk to bowl and stir to combine.
7. 7
   Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl.
8. 8
   Add potato mixture and mix until just combined.
9. 9
   (Do not overmix.)
10. 10
    Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes.
11. 11
    Let cool 5 minutes, then turn out onto a rack to cool completely.