Yam Yeast Bread (Cajun)

This recipe was found in the 1986 cookbook, I Hear America Cooking.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1  large sweet potato (to make 2 cups of pulp)
• 1⁄4 lb unsalted butter, room temperature
• 4  eggs, beaten
• 1⁄2 cup brown sugar, packed
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1  cup plain yogurt
• 2  cups white cornmeal, finely ground
• 1⁄2 cup golden raisin (optional)
• 1⁄2 cup pecans, chopped (optional)

Directions

1. Bake or boil the sweet potato in its skin, then cool it enough to handle.
2. Preheat oven to 350 degrees F & butter a 9"x9"x2" baking pan.
3. Peel the sweet potato & puree (or enthusiastically mash) the pulp.
4. In a large bowl, mix the butter & the puree, combining well.
5. In a smaller bowl, beat together the eggs, sugar, baking soda, salt & cinnamon, then add this to the puree.
6. Beat in the yogurt, cornmeal, as well as the raisins & nuts if you want to include them.
7. Pour into the prepared baking pan & bake until browned, between 45 & 60 minutes.