This and other sweet potato recipes can be found at The Louisville Courier-Journal.

Sweet Potato Corn Bread

1/2 cup mashed sweet potato from 1 baked sweet potato
3/4 cup all-purpose flour
1 1/4 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cup buttermilk
2 teaspoons oil
2 eggs

Heat oven to 425 degrees.

Poke several holes in the sweet potato with a fork. Place potato on a baking sheet, and bake until very soft — a fork should easily penetrate the flesh — one hour or more. Cool, cut in half, scrape out the flesh and mash it. Measure ½ cup of mashed sweet potato for the corn bread.

Sift together the flour, cornmeal, baking powder, salt, sugar and spices into a large mixing bowl.

In another bowl, combine the milk, oil, eggs and mashed sweet potato, mixing well. Add the wet ingredients to the dry, stirring to blend. Do not overmix.

Ladle batter into greased muffin tins, and bake until firm in center and brown at edges, 10 to 15 minutes.

Makes about 12 muffins, depending on the size of the compartments of your muffin tin.

This entry was posted on Monday, October 30th, 2006 at 9:22 am and is filed under Vegetables, Bread. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.