2 cups stone-ground yellow cornmeal
1/2 cup granulated sugar
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large eggs, at room temperature
1 1/2 cups full-fat sour cream
1 1/2 tsp pure vanilla extract
1/2 cup unsalted butter, melted and cooled
2 cups cooked, mashed, peeled sweet potatoes, cooled (about 2 large or 3 medium)

1. Preheat oven to 375F. Grease two 9 x 5 inch loaf pans and set aside. Combine the cornmeal and the sugar in a large bowl, then sift in the flour, baking powder, baking soda and salt. Stir with a whisk until well combined.

2. In a separate bowl, beat the eggs just to break them up. Add the sour cream, vanilla and melted butter and whisk gently until the mixture is uniformly creamy and thick. Stir in the mashed sweet potatoes until thoroughly blended. Add the sweet potato mixture to the cornmeal mixture all at once and stir with a wooden spoon just enough to moisten the dry ingredients. Divide the batter evenly between the prepared loaf pans and smooth the tops.

3. Bake loaves in the middle of the oven for 1 hour and 5 minutes to 1 hour and 20 minutes, or until the loaves are golden brown and a wooden skewer inserted into the centre of each loaf comes out clean. Transfer pans to a rack and cool for 10 minutes, then turn the loaves out of the pans and set right-side up on the racks to cool completely before slicign or wrapping. Store the looaves, welll wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week.