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

Directions

 * 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.