Louisiana Yam Corn Bread

2 cups all-purpose flour
2 cups yellow cornmeal
2 1/2 tablespoons baking powder
2 teaspoons salt
1/2 cup granulated sugar
4 eggs
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cup mashed cooked or canned sweet potatoes

Sift all the dry ingredients together and set aside.

Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased eight-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter.