I was honestly a little confused with the sweet potatoes but followed the directions as given with one caveat that I didn’t use a cast-iron skillet. In its place, I opted for a traditional baking pan. Everything mixed well but during the baking process, I found that the cornbread needed extra time in the oven. So I kept in there for another 30 minutes with my total baking time coming in around 65 minutes. This could have been due to the replacement of the cast-iron skillet with a baking pan.