Sweet Potato Cornbread (Print Version)

# Ingredients:

01 - 1½ teaspoons of cinnamon.
02 - 1 teaspoon of baking powder.
03 - ⅛ to ¼ teaspoon nutmeg.
04 - ¼ cup packed brown sugar.
05 - 1 cup of mashed sweet potatoes.
06 - 1¼ cups of cornmeal.
07 - ½ cup melted butter.
08 - 2 large eggs plus one extra yolk.
09 - ½ teaspoon baking soda.
10 - 1 cup buttermilk.
11 - 4 tablespoons melted butter for the topping.
12 - ½ cup white sugar.
13 - ¾ cup regular flour.
14 - ¼ teaspoon of vanilla.
15 - 2 tablespoons honey (for glaze).
16 - 1 teaspoon salt.
17 - 2 tablespoons packed light brown sugar for glazing.
18 - ⅛-¼ teaspoon of ground clove.
19 - 2 tablespoons of vegetable oil.

# Instructions:

01 - Turn your oven to 400°F. Grease up an 8-inch glass pan. Stir all the dry stuff in a big bowl.
02 - Stir together the sweet potato, buttermilk, oil, melted butter, eggs, yolk, vanilla, and food coloring if you want.
03 - Quietly mix the dry bowl into the wet bowl. Don’t overmix. Pour into the prepped pan.
04 - Bake for 20 mins, cover with foil, then cook another 20 mins till firm.
05 - Blend butter, brown sugar, honey, salt, and some cinnamon. Keep brushing this on the cornbread while it’s hot.

# Notes:

01 - Boil the whole sweet potatoes before mashing.
02 - Make sure your eggs aren’t cold for this.
03 - It’s up to you if you wanna add orange coloring.