Sweet Potato Cornbread

We had 2 days of cool-ish morning weather and that is all it took to launch me into full blown "Let it be Fall" mode.  (I'm in denial about the fact that it's still August and that the hot weather will inevitably return so please don't burst my bubble.)   Even if we can't keep the Fall temperatures outside, I've decided to declare it Fall - INSIDE my house. 

I carried 4 boxes full of pumpkins, cornucopias, wreaths, and Fall baskets up from the basement yesterday and I  officially unleashed Fall inside the Davis house.  Our livingroom is a mecca of brilliant orange pumpkin candles, golden yellow mums and vibrant red berry garlands. 

It's a breath of Fall air in this house - even if I do have to turn the air conditioning down to create my own Fall-like temperatures.  It won't be long before the trees in my front yard catch up with the season in my living room. 

To continue with my Fall themed house, I've decided to make some Fall food this week and nothing says Fall to me like a great big pot of home made chili and cornbread.  One bite of my Sweet Potato Cornbread will have everyone ready for Fall. 

Sweet Potato Cornbread
1 1/2 pounds sweet potatoes
1/2 cup whole milk
8 Tablespoons butter + 1 Tablespoon
4 eggs
1 1/2 cups cornmeal
1/2 cup brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt

Heat oven to 425.  Prick potatoes with a fork.  Microwave on a plate 10-15 minutes. 

Slice potatoes in half to release steam. 

Combine cornmeal, brown sugar, baking powder, baking soda and salt. 

Scoop potato flesh into dry ingredients and mash. 

Whisk together 8 T. melted butter, milk and eggs.

Stir into dry ingredients. 

Melt 1 T. butter in cast iron skillet.  Pour batter into skillet.

Bake 25-30 minutes at 425.

Slice.

Ciao!

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