It's not about making sense

I've always loved sweet potatoes (no marshmallows) About 20 years ago I found a recipe that has become our family tradition.

Baked Sweet Potatoes with Ginger and Honey

Sweet potatoes-- 4 big or 6 medium
1/3 cup honey
2 tablespoons fresh grated ginger
2 tablespoons melted butter
3/4 teaspoon cinnamon
1/4 teaspoon pepper

Peel and chop the sweet potatoes into large chunks. Put them in a shallow baking dish. Combine other ingredients, pour over potatoes and toss. Bake at 375 for 40 minutes, turning over at least once.

You can bake at 350 for a little longer; but at higher than 375, watch like a hawk to not scorch the honey.

I've been surprised to find that Penzeys dried chopped ginger, reconstituted in a bit of water, works just fine.

My cornbread is having its fifteen minutes (seconds?) of fame today, so here it is:

Dry ingredients:
1 1/4 cup cornmeal
3/4 cup flour (I used 1/4 whole wheat, 1/2 cup white)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet ingredients:
1 cup milk
1/4 cup oil
2 tablespoons honey
1 egg

Stir dry ingredients together in a large bowl. Stir wet ingredients together in a smaller bowl or large measuring cup. Add wet to dry and mix just until blended. (Be sure to scrape the wet ingredients container so you don't leave honey behind!) Pour into a greased 8 x 8 or 9 x 9 pan and bake at 425 for 20 to 25 minutes-- slightly lower temperature if you use a glass or dark pan.

Yes, there's milk in it- I used LactAid milk last night. But it's little enough, divided up into portions that I can have a little if you make this for one of our church suppers!