Sweet potato corn bread

Ingredients

• 2 organic sweet potatoes or yams, peeled and cut into chunks
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1tsp salt
• 1/4 tsp ground cinnamon
• 1/4 pumpkin pie spice
• 1 1/2 cup buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted

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Preparation

• Bring a saucepan full of water to a boil, add the yams and cook until tender, approximately 15-20 minutes. Remove from heat and drain thoroughly. Transfer to a food processor and pulse until slightly fluffy. Scrape into a bowl and let cool to room temperature.
  
  Preheat oven to 400 degrees F. Grease a 9-inch square baking pan.
  
  In a small bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
  
  In another bowl stir together the buttermilk, eggs and butter to the yams and mix well. Add the cornmeal mixture and stir until just combined, be careful not to over-mix. The batter will be slightly lumpy. Pour the batter into the prepared pan.
  
  Bake until the top is golden grown and the edges pull away from the pan sides, about 30 minutes. Place the pan on a rack to col. Cut into squares to serve.

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