Sweet Potato Cornbread

Tags: cornbread, Holidays, sweet potatoes

A Little Personal History:

After Thanksgiving, I found myself with so extra sweet potatoes. What to do? Let’s make some cornbread!

Description:

Sweet potato is often mixed with all-purpose flour to make biscuits. Love it as a cornbread.

 

Categories:	Bread
Servings:	12-15 pieces
Time:	– Preparation: 10 minutes – Cooking: 45 minutes
Equipment:	Medium pot, medium mixing bowl, Food Processor, 9 inch cake tin
Difficulty:	Easy

Ingredients:

• 2 cups sweet potato (1-2 potatoes)
• 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 yogurt
• 2 cups coarse ground corn meal

Procedure:

1. In a covered medium pot, cook sweet potatoes in boiling water for 45 minutes; drain, cool slightly.
2. Peel potatoes and In medium mixing bowl cut into cubes and mash potatoes. Set aside.
3. Preheat oven to 350° F.
4. Butter a 9 inch cake tin. Lightly coat tin with flour, shaking it to a lightly cover all sides. Set aside.
5. In a food processor, blend sweet potato, butter, eggs, sugar, baking soda, salt and cinnamon until smooth. 
6. Transfer mixture back to medium mixing bowl and fold in yogurt and cornmeal. Pour into greased, lined tin.
7. Bake for 45 minutes in preheated oven, or until a toothpick comes out clean. Cool 5 minutes.
   Cut into squares to serve.

Advanced Preparation:

• Steps 1-5 can be done a day in advance, transferred to mixing bowl, tightly sealed and refrigerated till ready to complete.

Tips, Notes, and Variations:

• Another favorite of mine is to infuse red peppers. Just add:
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup finely diced sweet red pepper
• If you want to substitute pumpkin for sweet potato, make sure it’s a dry pumpkin.
• Cold cornbread can be fried quickly on both sides and served as a base for grilled meat.