This sweet potato corn bread is tasty and gluten free. It comes from Stephanie Alexander’s The Cook’s Companion, and is reproduced with her kind permission. I have made this for other people a few times and have been asked to share the recipe, so I am very pleased to be able to share it here.
The big question everyone asks is: is it sweet, or is it savoury? You be the judge.
By the way, if you don’t already have a copy of The Cook’s Companion, I highly recommend it. If you were only allowed one cook book in your Australian kitchen, surely this one would be on the short list. The photo is of my 17 year old copy of an earlier edition of this classic, given to us as a wedding gift.
Stephanie Alexander’s sweet potato cornbread or corn pone
- 900g sweet potato, boiled and mashed (to yield 2 cups)
- 125g unsalted butter
- 4 eggs, beaten lightly
- ½ cup brown sugar
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup plain yoghurt
- 2 cups fine polenta
Preheat oven to 180⁰C and butter a 20cm square cake tin. Puree 2 cups mashed sweet potato in a food processor (or blender) with all ingredients except yoghurt and polenta.
Stir in yoghurt and polenta and pour into prepared tin. Bake for 45 minutes or until a fine skewer inserted in centre comes out clean. Cool a little before turning out and cutting into squares.
Reproduced from The Cook’s Companion by Stephanie Alexander (book available from Penguin/Lantern; App downloaded from the AppStore) with permission from Stephanie Alexander, see her website here.
I sometimes halve the quantities of this recipe so it fits nicely in a loaf tin. Also, roasting the sweet potatoes instead of boiling them gives a nice depth of flavour. If you have leftovers, try toasting slices in a sandwich press for a delicious side for lunch.