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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe was found in the 1986 cookbook, I Hear America Cooking. Ingredients:
1 large sweet potato (to make 2 cups of pulp) |
1/4 lb unsalted butter, room temperature |
4 eggs, beaten |
1/2 cup brown sugar, packed |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 cup plain yogurt |
2 cups white cornmeal, finely ground |
1/2 cup golden raisin (optional) |
1/2 cup pecans, chopped (optional) |
Directions:
1. Bake or boil the sweet potato in its skin, then cool it enough to handle.
2. Preheat oven to 350 degrees F & butter a 9 x9 x2 baking pan.
3. Peel the sweet potato & puree (or enthusiastically mash) the pulp.
4. In a large bowl, mix the butter & the puree, combining well.
5. In a smaller bowl, beat together the eggs, sugar, baking soda, salt & cinnamon, then add this to the puree.
6. Beat in the yogurt, cornmeal, as well as the raisins & nuts if you want to include them.
7. Pour into the prepared baking pan & bake until browned, between 45 & 60 minutes.
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