Recipe: Sweet potato cornbread

I can't claim credit for this one; I copied it out of a vegan cookbook at the Davis Co-ops, because I was so impressed by it myself. I strongly suspect the author had adapted it from somewhere else, as it originally asked for egg substitute, soy milk, and "liquid sweetener" (this was a vegan cookbook, after all). I have neither the name nor author of the cookbook, so I can't attribute, sadly.

It's soft, moist, and holds together well, unlike many variants of cornbread; you can actually cut off and pick up a real loaf-sized slice. I've never known it to be dry or bland, ever. It gathers rave reviews any time I make it, so I thought I should pass it on.

( The recipe )