Sweet Potato Corn Bread

Mrs. H. A. Martin

Boil four small or three large sweet potatoes, put through vegetable press. While they are hot mix with them a tablespoon of butter, seven-eights cup of milk, one teaspoon salt, one and on-half cups corn meal, one egg beaten thoroughly. Beat the batter smooth, add one heaping teaspoon of baking powder and bake in a shallow tin. Serve the bread hot, breaking, not cutting.