Sonya’s Sweet Potato Cornbread
Ingredients:
1 lb. sweet potatoes, peeled and diced
2 cups sugar
1/2 cup brown sugar
2 cups fine cornmeal
2 cups all-purpose flour
1 Tbsp. cinnamon
1/2 Tbsp. jerk seasoning
1/2 Tbsp. nutmeg
2 Tbsp. baking powder
1/2 cup unsweetened applesauce
Method:
Put potatoes in a pot and cover with water. Add 1 1/2 cups sugar and boil until tender. Remove potatoes and continue to let the water boil until thick (syrup for the bread). Put all other dry ingredients in a bowl and mix in applesauce and enough water until a pancake batter consistency. Add sweet potatoes. Put batter in a greased 9×13 pan and bake at 350 degrees for about an hour and a half. Add syrup to warm bread and serve.
Enjoy!
Courtesy of Chef Sonya Brown, The Sea Shack
