1cupall-purpose flouruse GF flour blend if desired
1/3cupgranulated sugar
1/4maple syrup
2teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoontable salt
2large eggsroom temp
½cupsour cream
¾cupmilk
2tablespoonsolive oil
salted butter and maple syrup for serving
Instructions
Preheat the oven to 425 degrees F.
Wrap sweet potatoes in aluminum foil and place them on a baking sheet. Roast for 1 to 1 1/2 hours in the preheated oven. They should be tender when pierced with a fork.
Remove from the oven, let them cool for a few minutes then unwrap. Once cooled enough to handle, peel and add to a large bowl then mash. Alternatively, you can "mash" the sweet potatoes in a food processor or blender until smooth.
Add the eggs, sour cream, maple syrup, milk, and olive oil. Whisk to combine. The mixture should be smooth and thick.
In another large bowl, whisk together the cornmeal, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Using a spatula, fold the dry ingredient mixture into the sweet potato mixture just until no dry streaks of flour remain. Do not over-mix.
Spray a 10-inch cast iron skillet with cooking oil. Preheat it in the oven for a few minutes. Transfer the batter into the preheated skillet and smooth out the top. Bake for 25-30 minutes or until the top is puffy and golden.
Remove the cornbread from the oven and place it on a wire rack. Immediately add a few slices of salted butter on top to melt into the bread.
Serve with additional butter and a drizzle of maple syrup.