1 1/2 c. cooked, peeled and mashed sweet potatoes (about 2 med.)
1/2 c. buttermilk
2 eggs
1 c. all purpose flour
2 1/2 tsp. ground cinnamon
1/2 tsp. salt
1 3/ c. butter, melted
1 c. yellow cornmeal
1/3 c. granulated sugar
1 tsp. ground allspice

Preheat oven to 400 degrees. Brush cast iron stick pan generously with vegetable oil; heat in oven 10 minutes.

In large bowl, combine sweet potatoes, buttermilk, butter and eggs, mixing until smooth. In a separate bowl, combine remaining ingredients. Add to sweet potato mixture, stirring just until combined. Fill prepared pan two-thirds full with batter. Bake 15 to 20 minutes or until browned around the edges. Serve warm with butter. Yield: About 2 1/2 dozen corn sticks.

Note: To reheat corn sticks, wrap in aluminum foil and bake 10 minutes at 400 degrees.