Sweet Potato Cornbread

Pierce 1¼ lb. sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. (Alternatively, follow our easy method for 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.

Pulse 2⅓ cups (359 g) yellow cornmeal, 1 cup (125 g) all-purpose flour, ½ cup (100 g) sugar, 1 Tbsp. baking powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ½ tsp. baking soda, ¼ tsp. ground ginger in food processor. Add ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and pulse until mixture resembles coarse meal. (Alternatively, 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. Do Ahead: Sweet potato cornbread can be baked up to 2 days ahead; store in an airtight container at room temperature. Or freeze in a resealable plastic bag up to 2 months.