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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Wonderful change of pace, great with a cinnamon butter topping. Ingredients:
2 c. sifted flour |
2 c. cornmeal |
2 1/2 tbsp. baking powder |
2 tsp. salt |
1/2 cup sugar |
4 eggs |
3/4 cup milk |
1/3 cup oil |
2 2/3 cups mashed sweet potatoes, 5 or 6 |
Directions:
1. Sift flour with cornmeal, baking powder, salt and sugar; set aside. Combine eggs, milk and oil in a large bowl; beat until smooth.
2. Add sweet potatoes; beat until blended,
3. Add flour mixture, stirring only until flour mixture is moist.
4. Spoon into 2 greased 8” pans. Bake at 425° for 35-40 minutes.
5. ***Preheat the oven to 375 degrees F.
6. Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes.
7. When cool enough to handle, peel them by hand and mash as preparation for the recipe.
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