Sweet Potato Cornbread

Preheat your oven to 375°F (190°C). Pierce the sweet potatoes several times with a fork, drizzle with olive oil, and roast until tender, about 45-60 minutes.

In a large bowl, combine the honey cornbread mix, 2/3 cup milk, vegetable oil, and egg. Whisk until just combined.

Once the sweet potatoes are cool enough to handle, peel the skin off and mash the flesh in a separate bowl.

Add the mashed sweet potato to the cornbread batter and whisk until fully incorporated.

Stir in the cinnamon sugar.

Pour the batter into a greased 8x8 or 9x9 inch baking pan.

Bake at 375°F (190°C) for 27-29 minutes, or until a toothpick inserted into the center comes out clean.

While the cornbread bakes, prepare the glaze. In a small saucepan over medium heat, melt the butter.

Add the brown sugar and 1/4 cup milk to the melted butter. Stir continuously until the sugar is dissolved and the mixture is smooth and bubbling.

Stir in a pinch of salt to create a salted caramel flavor. Remove from heat.

Once the cornbread is done, let it cool slightly. Then, poke holes all over the top with a fork.

Pour the warm glaze evenly over the cornbread, allowing it to soak in. Let it set before slicing and serving.