SWEET POTATO CORN BREAD
SWEET POTATO CORN BREAD
MAKES ONE 9-INCH (23-CMl CORN BREAD
- 2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 1 Ib
(500 g) total weight, peeled and cut into chunks - 1 cup (5 oz/155 g) fine- or medium-grind yellow cornmeal. preferably
stone-ground - 1 cup (5 oz/155 g) unbleached all-purpose (plain) flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon salt
- Pinch of ground allspice
- Pinch of ground cinnamon
- 1 ¼ cups (10 fI oz/310 mil buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted, plus extra for greasing
Bring a saucepan three-fourths full of water to a boil over high heat, add
the sweet potatoes, and cook until tender, 15-20 minutes. Remove from the
heat and drain thoroughly. Transfer to a food processor and pulse until
slightly fluffy. Scrape into a bowl and let cool to room temperature.Preheat the oven to 400aF (200aC). Grease a 9-inch (23-cm) square baking
pan.
In a small bowl, stir together the cornmeal, flour, sugar, baking powder,
baking soda, salt, allspice, and cinnamon. Stir well.Add the buttermilk, eggs, and melted butter to the sweet potatoes and mix
well. Then add the dry ingredients and stir just until combined, taking care
not to overmix. The batter should be slightly lumpy. Pour into the prepared
pan.Bake until the top is golden brown and the bread pulls away from the pan
sides, 30-35 minutes. Place the pan on a rack to cool slightly or
completely. Cut into squares to serve.SWEET POTATOES
A sure sign of autumn is the appearance of sweet potatoes, plump edible
roots that are members of the morning glory family. Some have tan skin and
light yellow flesh, while others have darker red-orange skin and flesh. The
latter is often called a yam in the United States, although it is not a true
yam. It is slightly moister and sweeter than the tan sweet potato, which has
the same texture as a regular potato when cooked and mashed. Sweet potatoes
combine well with different flours, especially cornmeal. Adding texture,
flavor, and moisture to bread.
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