Sweet Potato Corn Bread

I made the slow-cooker bbq chicken (click for the recipe) the other day and this was suggested to serve with it - I've never made corn bread with sweet potato in it so figured what the heck I'd try it. It really changes the flavor and texture (as you can imagine) but we all liked it and it did go perfectly with the BBQ chicken. One note tho is I'd store leftovers in the fridge, I left it out for a couple days it got weirdly soggy - otherwise this is good option if you're looking to change up your stand-by cornbread recipe.

• 2 cups self-rising cornmeal mix
• 3 T. sugar
• 1/4 teaspoon pumpkin pie spice
• 5 large eggs
• 2 cups mashed, cooked sweet potatoes
• 8 ounces sour cream
• 1 stick (1/2 cup) butter, melted

Directions:

Preheat oven to 425'. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan and bake for 35 minutes or until golden brown.

recipe found at myrecipes.com