Preheat oven to 180°
C (350° F).
Butter a 20cm (9 inch)
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.
Yield: 12 - 15 pieces
recipe from www.inmamaskitchen.com
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