Sweet Potato Corn Bread

Ingredients:

Wet:

2 medium size sweet potatoes 

1/2 cup vegetable oil

1/2 cup sugar

4 tsp apple sauce

1 cup soy milk with 1 Tbs apple cider vinegar (regular vinegar works too) "vegan buttermilk"

Dry:

2 cups unbleached flour

1 cup corn meal

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

Directions:

Oil two 9'' loaf pans and lightly dust with cornmeal

- preheat oven to 350

- With a fork poke holes in sweet potatoes and roast in their skin until very soft  (approx 1hr)  ( can be roasted the day before so they are ready to go!)

- Mix the 1Tbs of vinegar into the soy milk and let sit for about 5 mins...this creates vegan "buttermilk"

- Once the potatoes have cooled mash them until smooth in a large bowl and add all wet ingredients including "buttermilk"
- slowly add dry ingredients 

- stir until there are no more dry chunks 

- Pour into loaf pans...mixture should be quite thick...and bake for 25-35 min (until a test stick comes out clean)

- allow to cool before cutting