Well, it’s finally started cooling off around here and I’m so very excited to feel some fall weather. Yesterday I put on a sweater, turned on some Nick Drake and decided to bake something. It was a little rainy outside so I thought something to go with soup would be nice, so I went for this. The sweet potato brings a beautiful fall flavor (and color!) into the dish and I just loved it.
It’s my birthday this weekend and to get even more into the fall spirit, I’m headed to the mountains for apple picking with some wonderful friends. So, I’m in the market for some deeelicious recipes using apples! If you have any that you just love, comment and let me know! Until then….happy FALL!:)
3 medium sized sweet potatoes (a little more than a cup’s worth once mashed)
4 large eggs
1 1/2 cups buttermilk
1/2 cup honey
2 cups cornmeal
1 cup unbleached all purpose flour
1 Tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. baking soda
1/4-1/2 teaspoon ground ginger (depending on your taste)
1/2 cup chilled unsalted butter, cut into 1/2 inch pieces
Pre-heat oven for 375 degrees and butter a large cast iron skillet. Pierce sweet potatoes with a fork and boil until tender, then remove from heat, cut open and allow to cool slightly. Scoop out the inside of the sweet potato, mash and measure a cups worth firmly packed. Whisk together mashed sweet potato, eggs, buttermilk and honey. Set aside.
Blend together cornmeal, flour, baking powder, salt, baking soda and ginger in food processor. Add butter and pulse until it resembles a coarse meal. Add to sweet potato mixture and mix just until combined. Pour into prepared skillet and bake for about 45 minutes, or until deep-golden and a toothpick comes out clean.