Cornbread with Sweet Potato

== Ingredients ==
* 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 yoghurt
* 2 cups coarse ground cornmeal
== Directions ==
# Preheat oven to 180 °C (350 °F).
# Butter a 20 cm (9 inch) cake tin.
# 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.
Category:Australian Vegetarian
Category:Cornbread Recipes
Category:Sweet potato Recipes
Category:Yogurt Recipes
Category:Egg Recipes