1cupmashed cooked sweet potatoabout 1 medium sweet potato
1 ½cupsmilkI used 1%
¼cupbuttermelted and cooled
½cupdiced roasted and seeded Hatch chilesor diced Jalapeno peppers
¾cupshredded white cheddar cheese
Preheat oven to 425. Grease a 12-cup muffin pan with cooking spray if using, or preheat your cast-iron skillet while the oven is heating.
In a medium bowl, mix the flour, cornmeal, baking powder, salt, and cinnamon with a fork. Set aside.
In another medium bowl, combine the sweet potato, honey, milk, butter, and egg. Mix with a whisk until thoroughly combined.
With a wooden spoon, gradually mix the dry ingredients into the wet until just combined. Fold in the peppers and shredded cheese. Divide evenly into among muffin cups or pour into a greased and heated cast-iron pan. For muffins, bake 18-20 minutes or until just set. For a skillet, bake 20-25 minutes. Serve with butter and honey!