Cherokee Sweet Potato Bread 1 quart corn meal 1 teaspoon soda 3 cups diced sweet potatoes 12 corn blades   Mix corn meal, soda, and potatoes with enough boiling water to make a stiff dough. Knead well to make firm bread. Wash corn blades and scald them in hot water. Put the dough on the large end of the blades. Be sure all sides are covered with the blades and tie end of the blade in a loop. Drop bread in boiling water. Boil 45 minutes.  More Native American recipes Return to Native Americans All Rights Reserved Counter start date January 2006     Clip Art Credit: Phillip Martin Have a great year!