Sweet Potato Cornbread in a Cast Iron Skillet with Maple Butter

Ingredients :

• 2 cups coarse-grind yellow cornmeal
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons maple syrup
• 2 large eggs
• 2 cups (about 1 1/2 pounds) mashed, cooked sweet potatoes
• 1 cup buttermilk
• 1/2 cup unsalted butter, diced
• 4-5 fresh sage leaves

Directions:

1. Preheat the oven to 425° Fahrenheit. Place butter in a 10-inch cast-iron skillet and heat in the oven for about 10 minutes, or until butter just browns.
2. While your skillet is heating, stir together the cornmeal, baking powder, baking soda and salt with a whisk to incorporate well.
3. In a separate bowl, whisk together the eggs, mashed sweet potatoes, maple syrup, and buttermilk.
4. Make a well in the center of the dry mixture and add the sweet potato mixture, stirring just until everything just comes together.
5. Take out the browned butter from the oven and pour immediately into your batter, stirring 4-5 times to just incorporate. Pour batter immediately back into your skillet and bake for 20 to 25 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean.
6. You can add fresh sage leaves to the top as a decoration before you place in the oven.