Cornbread with Sweet Potato

Description
Sweet potato is often mixed with all-purpose flour to make biscuits. We loved it as a cornbread, mixed with the same meal used for polenta, instead of plain flour.

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.