Sweet Potato Corn Bread recipe

1 large sweet potato (to make 2 cups pulp)
1/4 pound butter
4 eggs, beaten
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup yogurt
2 cups finely ground white cornmeal
1/2 cup sultana raisins (optional)
1/2 cup pecans (optional)

Bake or boil the sweet potato in its skin; when cool enough to handle, peel it and pur�e the pulp.

Mix together butter and pur�ed pulp.

Beat eggs with sugar, baking soda, cinnamon and salt, and add to the pur�e. Beat in yogurt, cornmeal and optional raisins and nut. Pour into a buttered 9-inch square baking pan and bake at 350 degrees F until browned, 45 to 60 minutes.