Sweet Potato Cornbread

2 cups self-rising white cornmeal mix
3 Tbsp. sugar
1/4 tsp. pumpkin pie spice
5 large eggs
2 cups mashed cooked sweet potatoes (about 11/2 lb. sweet potatoes)
1 (8-oz.) container sour cream
1/2 cup butter, melted

  • Preheat oven to 425°. Stir together first 3 ingredients; make a well in center of mixture. Whisk together eggs and remaining ingredients. Add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan or cast iron skillet.
  • Bake at 425° for 35 minutes (a little less for a cast iron skillet) or until golden brown.

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