Sweet Potato Corn Bread

Ingredients

1 large sweet potato (to make 2 cups pulp)

1/4 pound butter

4 eggs, beaten

1/2 cup brown sugar

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup yoghurt

2 cups finely ground white cornmeal

1/2 cup sultana raisins (optional)

1/2 cup pecans (optional)

 

Recipe

• Bake or boil the sweet potato in its skin
• When cool enough to handle, peel it and purée the pulp.
• Mix together butter and puréed pulp.
• Beat eggs with sugar, baking soda, cinnamon and salt, and add to the purée.
• Beat in yoghurt, cornmeal and optional raisins and nut.
• Pour into a buttered 9-inch square baking pan and bake at 350 degrees F until browned, 45 to 60 minutes.

 

 

 

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