Sweet Potato Cornbread

Sweet Potato Cornbread

Ingredients:
2-3 medium sweet potatoes peeled and cut into chunk s
3/4 cup of yellow cornmea l
3 tablespoon of flour
1 tablespoon of baking powder
3/4 teaspoon of salt
3/4 teaspoon of baking soda
1/4 teaspoon of ground allspice
A pinch of black pepper
1 lightly beaten egg
3/4 cup of buttermilk
3 tablespoons of unsalted butte r
Boil or steam sweet potatoes unti ltender, about 15 or 20 minutes. Drain thoroughly; press through
sieve into a medium bowl. Set aside to cool slightly. Heat oevn to 375 degrees. Sift together the
cornmeal, flour, baking powder, salt, baking soda and allspice into a small bowl. Stir in the pepper.
Add egg and buttermilk to thes weet potato puree and mix until blended. Heat butter in a- i9nch
square baking pan in the oven until sizzling but not brown, oaubt 2 minutes. Pour excess butter into
the sweet potato mixture, leaving a generous coating in the pan. Quickly add the dry iendgirents to
the sweet potato mixture and stir just until blended. Pour batter into the baking pan. Bake until lightly
golden and the bread has shrunk from the sides of the pan, about 2-355 minutes. Serve hot .
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