Baking Sweet Potato Cornbread is straightforward if you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or an 8-inch round cake pan.

2. Prepare Sweet Potatoes: If you haven’t done so already, cook and mash the sweet potatoes. Allow them to cool to room temperature.

3. Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir until evenly mixed.

4. Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and the cooled mashed sweet potatoes until smooth.

5. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

6. Spread Batter: Pour the batter into the prepared baking dish, smoothing it out evenly with a spatula.

7. Bake: Place in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Cool: Remove from the oven and let the cornbread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool further.

9. Slice: Once cooled slightly, cut into squares or wedges for serving.

By following these steps, you’ll create a beautiful and delicious Sweet Potato Cornbread to share with family and friends.