Sweet Potato Cornbread
Ingredients
- 1¼ lb. red-skinned sweet potatoes (about 3 medium sweet potatoes)
- ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, plus more for pan
- 4 large eggs
- 1½ cups buttermilk
- 2⅓ cups (359 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) sugar
- 1 Tbsp. baking powder
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
- ½ tsp. baking soda
- ¼ tsp. ground ginger
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