Cornbread with Sweet Potato

Ingredients

 * 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

Directions

 * 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.