2-3 medium sweet potatoes peeled and cut into chunks
3/4 cup of yellow cornmeal
3 tablespoon of flour
1 tablespoon of baking powder
3/4 teaspoon of salt
3/4 teaspoon of baking soda
1/4 teaspoon of ground allspice
A pinch of black pepper
1 lightly beaten egg
3/4 cup of buttermilk
3 tablespoons of unsalted butter
Boil or steam sweet potatoes until tender, about 15 or 20 minutes. Drain thoroughly; press through
sieve into a medium bowl. Set aside to cool slightly. Heat oven to 375 degrees. Sift together the
cornmeal, flour, baking powder, salt, baking soda and allspice into a small bowl. Stir in the pepper.
Add egg and buttermilk to the sweet potato puree and mix until blended. Heat 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 batter into the baking pan. Bake until lightly
golden and the bread has shrunk from the sides of the pan, about 25-35 minutes. Serve hot.
