Sweet Potato Cornbread

1 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
2 Tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 tsp. salt
1 cup margerine or butter
1 cup light brown sugar, packed
6 eggs or mix together: 6 Tbsp water, 6 Tbsp canola oil, 4 tsp. baking powder
2 Tbsp orange juice
2 cups mashed sweet potato
1/2 cup plus 4 Tbsp water

Combine dry ingredients and set aside. Cream margerine or butter. Add brown sugar and blend well. Add eggs or baking powder, water, oil mixture and blend. Add sweet potato, orange juice, and water and blend until smooth. Add dry ingredients and mix well. Pour batter into a greased 9" x 13" baking pan. Cook at 350 degrees F for 35-40 minutes until edge is golden brown and bread springs back when lightly touched. Serves 12

Recipe adapted by Kimbrah Gonzalez