Sweet Potato Cornbread

These were a nice change from regular corn muffins and a new way to have kids eat their veggies without realizing it!

From: NYT

2 tablespoons vegetable oil

1 large sweet potato (about 1 pound), boiled until soft and then peeled, mashed and cooled

2 large eggs

1  1/4 cups milk

3/4 cup flour

1 1/4 cups cornmeal

1 tablespoon baking powder

1 tsp salt

1/2 cup sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1. Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
2.  Measure out 1/2 cup mashed sweet potato and transfer to a large bowl (discard any remaining potato in the pot or eat it). Add eggs, oil and milk to bowl and stir to combine.
3. Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.