Boil or steam sweet potatoes until tender,
15-20 min. Drain thoroughly;
press through sieve into a medium bowl.
Set aside to cool slightly. Preheat oven to 400F.
Into a small bowl, sift together cornmeal, flour,
baking powder, salt, baking soda and allspice.
Stir in pepper.

Add egg and buttermilk to sweet potato puree and
mix until blended. Heat butter in a 9" square baking pan
in the oven until sizzling but not brown, about 2 min.
Leaving a generous coating in pan, pour excess butter
into the sweet potato mixture.
Quickly add dry ingredients and stir just until blended.

Pour batter into pan.
Bake until lightly golden and the bread has shrunk
from the sides of the pan, about 25 min. Serve hot.
Makes 4 servings.