SWEET POTATO CORN BREAD2 to 3 medium sweet potatoes, peeled, cut into chunks (12 ounces)
3/4 cup yellow cornmeal
2 tablespoons flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1 pinch freshly ground black pepper
1 egg, lightly beaten
3/4 cup buttermilk
3 tablespoons unsalted butter
Boil or steam the sweet potatoes until tender, 15 to 20 minutes. Drain thoroughly; press through a sieve into a medium bowl. Set aside to cool slightly.
Preheat the oven to 400 degrees F.
Sift together the cornmeal, flour, baking powder, salt, baking soda, and allspice into a small bowl. Stir in the pepper. Set aside.
Add the egg and buttermilk to the sweet potato puree and mix until blended.
Heat the butter in a 9-inch square baking pan in the oven until sizzling but not brown, about 2 minutes. Pour excess butter into the sweet potato mixture, leaving a generous coating in the pan.
Quickly add the dry ingredients to the sweet potato mixture and stir just until blended. Pour the batter into the baking pan.
Bake until lightly golden and the bread has shrunk from the sides of the pan, about 25 minutes. Cut into squares and serve hot.
Makes 6 servings
Source:
From the Farmers' Market by Richard Sax with Sandra Gluck, 1986