Sweet Potato Cornbread

1¼ lb. sweet potatoes (about 3 medium sweet potatoes)

½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, plus more for pan

4 large eggs

1½ cups buttermilk

2⅓ cups yellow cornmeal

1 cup all-purpose flour

½ cup sugar

1 Tbsp. baking powder

1½ tsp. salt

½ tsp. baking soda

¼ tsp. ground ginger

Bake the sweet potatoes at 450 until fork tender or use left over baked sweet potatoes.

Place rack in center of oven and preheat oven to 375°F. Butter 9" square baking pan or 10" cast-iron skillet. Mash enough sweet potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed sweet potatoes in large bowl. Whisk in 4 large eggs and 1½ cups buttermilk.

Whisk dry ingredients in a separate bowl to combine, then blend in butter with finger tips or a pastry cutter. Add to sweet potato mixture and stir just until blended. Transfer cornbread batter to prepared pan.

Bake cornbread until deep golden on top and toothpick or other tester inserted into center comes out clean, about 45 minutes. Cool in pan on wire rack.