Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  red-skinned sweet potatoes -- (yams)
  4              large  eggs
  1 1/2           cups  buttermilk
  2 1/3           cups  yellow cornmeal
  1                cup  all purpose flour
     1/2           cup  sugar
  1         tablespoon  baking powder
  1 1/2      teaspoons  salt
     1/2      teaspoon  baking soda
     1/4      teaspoon  ground ginger
     1/2           cup  chilled unsalted butter -- (1 stick), cut in
                        -- 1/2" pieces

Preparation:

Preheat oven to 375øF. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk. Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan. Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

Nutritional Information:

199 Calories (kcal); 3g Total Fat; (11% calories from fat); 6g Protein; 37g Carbohydrate; 76mg Cholesterol; 591mg Sodium