Sweet Potato Cornbread

• 2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
• 1 large sweet potato (about 1 pound), peeled and cut into large chunks
• 2 large eggs, lightly beaten
• 1 1/4 cups/300 milliliters milk
• 3/4 cup/94 grams all-purpose flour
• 1 1/4 cup/213 grams finely ground yellow cornmeal
• 1 tablespoon/14 grams baking powder
• 1 teaspoon/6 grams salt
• 1/2 cup/100 grams sugar
• 1/2 teaspoon/1 gram ground cinnamon
• 1/2 teaspoon/1 gram ground nutmeg

1. Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
2. Place potato in a small saucepan and cover with cold water.
3. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes.
4. Drain the potato, then return to the pot and mash until mostly smooth.
5. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot).
6. Add eggs, oil and milk to bowl and stir to combine.
7. Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl.
8. Add potato mixture and mix until just combined.
9. (Do not overmix.)
10. Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes.
11. Let cool 5 minutes, then turn out onto a rack to cool completely.

vegetable oil, sweet potato, eggs, milliliters milk, flour, baking powder, salt, sugar, gram ground cinnamon, gram ground nutmeg

Taken from cooking.nytimes.com/recipes/1016925 (may not work)