Cornbread with Sweet Potato

Sweet potato is often mixed with all-purpose flour to make biscuits. We loved it as a cornbread, mixed with the same meal used for polenta, instead of plain flour.

• 2 cups sweet potato, boiled and mashed
• 125 grams (4 ounces) unsalted butter
• 4 eggs, lightly beaten
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup plain yoghurt
• 2 cups coarse ground corn meal

METHOD

Preheat oven to 180° C (350° F).

Butter a 20cm (9 inch) cake tin.

Blend sweet potato, butter, eggs, sugar, baking soda, salt and cinnamon in a food processor until smooth. Stir in yoghurt and cornmeal and pour into greased, lined tin.

Bake for 45 minutes in preheated oven, or until a fine skewer comes out clean. Cool a little before turning out. Cut into squares to serve with meat and salad.

Cold cornbread can be fried quickly on both sides and served as a base for grilled meat.

It is possible to substitute pumpkin for sweet potato, but it must be a dry pumpkin.

Yield: 12 - 15 pieces

recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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