Louisiana Sweet Potato Corn Bread

Submitted By: Paula Price

Ingredients

• 2 cups flour, sifted
• 2 cups yellow cornmeal
• 2 1/2 tablespoons baking powder
• 2 teaspoons salt
• 1/2 cup sugar
• 4 eggs
• 3/4 cup milk
• 1/3 cup oil

2 2/3 cups sweet potatoes, mashed or canned

Instructions

Sift flour with cornmeal, baking powder, salt, and sugar; set aside. Combine eggs, milk, and oil in a large bowl. Beat until smooth. Add potatoes and beat until blended. Add flour mixture, stirring only until flour mixture is moistened.
Spoon into two greased 8-inch square pans. Bake at 425° for 35 to 40 minutes or until done. Cut into squares and serve with warm butter.