• Carefully score a large sweet potato with a fork. Cook in the microwave for 5 to 6 minutes, until tender. Let it cool, remove the skin, and mash until smooth. Measure out ¾ cup.
• Place a 10-inch cast iron skillet in the oven and preheat to 375°F. Let the skillet heat for at least 10 minutes once the oven reaches temperature.
• Stir the apple cider vinegar into the milk and let it sit for about 5 minutes.
• Melt 6 tablespoons of butter. Set it aside to cool slightly so it is warm but not hot.
• In a large bowl, whisk together the milk mixture, sweet potato puree, brown sugar, maple syrup and 4 tablespoons of the melted butter.
• In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Add the dry ingredients to the wet ingredients. Stir gently with a spatula just until combined. Do not overmix.
• Let the batter sit for 10 minutes. This gives the cornmeal time to hydrate and makes the finished cornbread more tender.
• Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of melted butter and swirl to coat the bottom and sides. You should hear a gentle hiss when the butter hits the pan.
• Pour the batter into the hot, buttered skillet. Bake at 375°F for 25 to 30 minutes, checking from 25 minutes on, until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
• Let the cornbread cool in the skillet for 10 to 15 minutes before slicing. This gives it time to finish setting.

Brown Butter Maple Glaze

• Melt the butter in a small saucepan over medium heat. Keep cooking until the milk solids turn golden brown and the butter smells nutty, about 2 to 4 minutes.
• Remove from the heat and immediately whisk in the maple syrup and salt. Drizzle over the warm cornbread just before serving.