Holiday Bread Bonanza

SWEET POTATO AND SAGE CORNBREAD

Makes 1 (10-inch) loaf

Sweet potato and sage create an autumnal flavor that’ll complement any dish on your Thanksgiving menu.

1 pound sweet potatoes, scrubbed well and pricked all over with a fork
2 tablespoons canola oil
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon minced fresh sage
2 teaspoons kosher salt
¼ teaspoon baking soda
1½ cups whole buttermilk
½ cup unsalted butter, melted
2 large eggs
Fresh sage leaves (optional)

1. Microwave sweet potatoes on high until tender, 12 to 15 minutes, turning potatoes halfway through cook time. Carefully halve potatoes lengthwise, and let cool enough to handle, cut side up. Peel potatoes, and mash pulp until smooth.

2. Preheat oven to 425°. Add oil to a 10-inch cast-iron skillet. Place skillet in oven while oven heats.

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