Sweet Potato Cornbread

Ingredients
1 cup cooked sweet potato
2 large eggs
¾ cup buttermilk

1 cup + 2½ Tbsp. yellow cornbread

½ cup flour

¼ cup sugar 

1½ tsp. baking powder

¾ tsp. salt

¼ tsp. baking soda

½ tsp. ground ginger

¼ cup butter, chilled and cut into ½ inch pieces

Instructions

Preheat oven to 375°F. Butter a 9" oven-safe skillet. Mash the cooked and cooled sweet potato. Wisk in eggs and buttermilk. In a food processor, blend toether the cornmeal, flour, sugar, salt , baking powder, baking soda and ginger. Add the butter and pulse until the mixture resembles a course meal. Add the potato mixture and stir until jus combined . Pour into prepared skillet. Bake for 30-30 minutes, until golden brown on top.