Cornbread with Sweet Potato

Preheat oven to 180°C (350°F). Grease and line a 9-inch square baking tin with baking paper.

Cream the unsalted butter and brown sugar together in a large mixing bowl until pale and fluffy, approximately 3 minutes.

Gradually add the lightly beaten eggs to the butter mixture, stirring well after each addition to incorporate evenly.

Fold the boiled and mashed sweet potato into the egg and butter mixture until fully combined.

Combine the coarse ground cornmeal, baking soda, salt, and ground cinnamon in a separate bowl and mix thoroughly.

Alternate adding the dry cornmeal mixture and plain yoghurt to the sweet potato mixture, beginning and ending with the dry ingredients, stirring gently until just combined.

Pour the batter into the prepared baking tin and smooth the surface evenly.

Bake in the preheated oven for 35 minutes until a skewer inserted into the centre comes out clean and the top is golden brown.

Remove from the oven and cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.