Cornbread with Sweet Potato

Ingredients

• 2 cups sweet potato, boiled and mashed
• 125 g (4 ounces) unsalted butter
• 4 eggs, lightly beaten
• ½ cup brown sugar
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup plain yoghurt
• 2 cups coarse ground cornmeal

Procedures

1. Preheat oven to 180 °C (350 °F).
2. Butter a 20 cm (9 inch) cake tin.
3. Blend sweet potato, butter, eggs, sugar, baking soda, salt and cinnamon in a food processor until smooth.
4. Stir in yoghurt and cornmeal and pour into greased, lined tin.
5. Bake for 45 minutes in preheated oven, or until a fine skewer comes out clean.
6. Cool a little before turning out.
7. Cut into squares to serve with meat and salad.
8. Cold cornbread can be fried quickly on both sides and served as a base for grilled meat.
9. It is possible to substitute pumpkin for sweet potato, but it must be a dry pumpkin.