Sweet Potato Cornbread

I just tried a NYTimes recipe for sweet potato cornbread, which we liked a lot and is more nutritious than typical cornbread. Here is my adaptation.

Eventually it occured to me to add cranberries. It's delicious and actually quite nutritious.

When Eyal and Nadav come on Wednesdays, if I have some healthy baked goods I put them on a glass pedestal cakeplate with a clear dome on top. They head right to it for inspection. I do the same in Chestertown.
Presentation!

1 small sweet potato, boiled
2 T vegetable oil
2 large eggs, lightly beaten
1 ¼ c milk (use yogurt, low fat sourcream, or buttermilk for some or all of the milk, for denser texture)
¾ c flour (mix whole wheat and regular)
1 ¼ c finely ground yellow cornmeal
1 T baking powder
1 t salt
¼ cup sugar
½ t ground cinnamon
½ t ground nutmeg

optional: 1/2 c. halved cranberries

Bakes at 425 in the Breville, but no need to preheat. The 1/4 sheet pan for the Breville works perfectly!

1. Peel the boiled sweet potato and put it in a smallish bowl and mash.  Add eggs, oil and milk to bowl and stir to combine.

2. In separate larger bowl, mix flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg. Add potato mixture and mix until just combined. Add cranberries gently. (Do not overmix.) Pour batter--which will quickly get spongy--into the 1/4 sheet pan (or another shape pan) until the cornbread is puffed and golden, about 12-14 minutes. Watch carefully - it browns surprisingly quickly.

This is very pretty - doesn't really look like cornbread at this point!