Spicy Sweet Potato Corn Bread - 26g Carbs, 2g Fiber
From: Better Homes and Gardens Healthy for Life Susan G Komen for the Cure
Prep: 20 min
Bake: 20 min
Oven: 400 degrees F
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup cornmeal
1/4 cup whole wheat flour
2 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 (15oz can) (3/4 cup) cut sweet potatoes, lightly rinsed and drained
3/4 cup fat-free milk
1/2 cup refrigerated or frozen egg product, thawed OR 2 eggs
1/4 cup canola oil OR cooking oil
1/2 - 1 small chipotle pepper in adobo sauce
1. Preheat oven to 400 degrees F. Lightly coat a 9 or 10-inch cast-iron
skillet OR a 9 x 1 1/2-inch round baking pan with cooking spray; set aside.
2. In a large bowl stir together all-purpose flour, cornmeal, whole wheat
flour, sugar, baking powder, salt, and cumin.
3. In a blender combine drained sweet potatoes, milk, egg product, oil, and
chipotle pepper. Cover and blend until smooth. Add sweet potato mixture all
at once to the flour mixture. Stir just until moistened. Pour the batter
into the prepared skillet.
3. Bake for 20 to 25 minutes or until a wooden toothpick inserted near
center comes out clean. Cut into wedges. Serve warm.
Makes: 10 wedges
Serving Size: 1 wedge
Nutrition per Serving:
172 Calories, 6g Total Fat, 0g Sat. fat, 0mg Cholesterol, 221mg Sodium,
26g Carbs, 2g Fiber, 4g Protein
Daily Values: 36% Vitamin A, 4% Vitamin C, 5% Calcium, 6% Iron
Exchanges: 2 Starches, 1/2 Fat
