*  Exported from  MasterCook  *
 
                          SWEET POTATO CORN BREAD
 
 Recipe By     : Bon Appétit November 1998
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  pounds        red-skinned sweet potatoes (yams)
    4      large         eggs
    1 1/2  cups          buttermilk
    2 1/3  cups          yellow cornmeal
    1      cup           all purpose flour
      1/2  cup           sugar
    1      tablespoon    baking powder
    1 1/2  teaspoons     salt
      1/2  teaspoon      baking soda
      1/4  teaspoon      ground ginger
      1/2  cup           chilled unsalted butter  (1 stick) -- cut in 1/2 "
 pieces
 
 Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet
 potatoes in several places. Microwave on high until tender, turning once,
 about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup
 packed (reserve remaining potatoes for another use). Place 1 cup mashed
 potatoes in
 large bowl. Whisk in eggs and buttermilk.
 
 Blend cornmeal and next 6 ingredients in processor. Add butter and blend
 until mixture resembles coarse meal. Add to egg mixture. Stir just until
 blended.  Transfer to prepared pan.
 
 Bake corn bread until deep golden on top and tester inserted into center
 comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead.
 Cover and let stand at room temperature up to 2 days or freeze up to 2
 weeks. Thaw at  room temperature.)
 
 
 
 
 
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 NOTES : Serves 10 to 12.