Cornbread with Sweet Potato


  • 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 yogurt|yoghurt
  • 2 cups coarse ground cornmeal


  1. Preheat oven to 180 °C (350 °F).
  2. Butter a 20 cm (9 inch) cake tin.
  3. Blend sweet potato, butter, eggs, granulated sugar|sugar, baking soda, salt and cinnamon in a food processor until smooth.
  4. Stir in yogurt|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.
This article uses material from the "Cornbread with Sweet Potato" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License