INGREDIENTS
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1 large red-skinned sweet potato, pierced with fork
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1 1/3 cups gluten-free flour plus additional
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2/3 cup yellow cornmeal
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1 tablespoon baking powder
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3/4 teaspoon salt
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1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
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1/2 cup buttermilk
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1/4 cup Grade B maple syrup
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1/2 cup pecans, toasted, chopped