Sweet Potato Corn Bread

Submitted by chef lisae

"While on a family vacation in Virginia last year, we ate at a restaurant called Food For Thought. They serve sweet potato cornbread with their meals....it was delicious. Being the health conscious person that I am, I created this recipe. (Note: I use salt substitute in this recipe and a baking powder that is sodium free)"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 9

ingredients

• 1 1⁄2 cups white whole wheat flour
• 3⁄4 cup yellow cornmeal
• 3⁄4 teaspoon salt substitute
• 4 teaspoons sodium-free baking powder
• 1⁄4 cup light brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1 1⁄2 cups sweet potatoes, peeled and shredded
• 4 tablespoons light margarine
• 1 cup skim milk
• 2 tablespoons skim milk
• 1⁄3 cup pasteurized liquid egg-whites
• 1 teaspoon vanilla extract
• cooking spray

directions

1. Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
2. In a medium bowl, sift together the first 7 ingredients.
3. With a pastry blender or 2 forks, blend in the margarine.
4. Stir the Sweet Potato into the dry ingredients.
5. Add the milk, egg and vanilla and stir with a whisk to combine.
6. Pour batter in to prepared dish and spread evenly.
7. Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.

Reviews

[Sydney Mike]

Followed your recipe right on down & very much appreciated how healthy this corn bread is! Of course, I'm also a big fan of sweet potatoes, so that was a big plus! Loved the ease of making this & thoroughly enjoyed the taste! Will be making it again, for sure! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]