Sweet potato

The other night, at dinner, Reid and I had a laugh when we realized what we were eating. We had baked sweet potatoes, sweet potato cornbread, and a salad that prominently featured grated sweet potato. I later found out that February is National Sweet Potato Month. It seems appropriate. Sweet potatoes are good keepers and obviously very versatile. I suppose that February is traditionally the time when the larder starts to empty out and what is left in the bottom of the bins are the things that keep the best. I feel so lucky to live in a place where sweet potatoes are plentiful in the "hungry" month of February. I am so glad I don't have to eat yucca root or something bland and dry like that. Sweet potato feels like a gift from the gods.
Here is my recipe for sweet potato cornbread. It is moist and yummy. It holds together very well, so it can be used to make a sandwich. It makes excellent toast with honey or jam(or plain). The amount of honey used can vary depending on how sweet you like your bread. More can be added and the batter turned into muffins or cakes. I have omitted the honey altogether and there is still a hint of sweetness from the sweet potato, but the bread goes nicely with sharp cheeses and rich stew.

Sweet Potato Cornbread
2 cups milk
2 cups cornmeal
3 tablespoons melted butter
3 tablespoons honey
3 eggs
1 large baked sweet potato - peeled and mashed (about 1 cup mashed)
1 teaspoon salt
2 teaspoons baking powder
-soak the cornmeal in the milk for 24 hours. If this is not possible you can heat the milk almost to boiling and stir it into the cornmeal - then allow this mixture to cool.
-add the remaining ingredients to the cornmeal and wisk together to combine thoroughly
-pour into a buttered 9x9 pan ( or some similar size)
-bake in a preheated 350 degree oven for about 25 minutes or until done in the center
-make sure you eat a piece right out of the oven - cause it is sooo good when it is warm