1 1/2 Cups Sweet Potatoes (2 medium), peeled and mashed
1/2 Cup Buttermilk
1/3 Cup Butter or Marg. melted
2 Eggs
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
1/3 Cup Granulated Sugar
2 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt
Preheat oven to 400. Brush cast-iron corn stick pan generously with veg. oil, heat in oven 10 minutes. In a large bowl, combine sweet potatoes, buttermilk, butter and eggs, mixing until smooth. In a separate bowl, combine remaining ings. Add to sweet potato mixture, stirring just until combined. Fill prepared pan two-thirds full with batter. Bake 15 to 20 minutes or until browned around the edges. Serve warm with butter.
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