Breads : Quick breads Last Updated: Jul 6th, 2009 - 19:37:44 Sweet Potato Corn Bread By Sandra Woodruff  Printer friendly page Yield: 10 servings 3/4 cup cooked mashed sweet potato 1/2 cup fat-free egg substitute or 2 large eggs 2 to 3 tablespoons honey 1 cup nonfat or low-fat buttermilk 1 cup yellow cornmeal 1/2 cup whole wheat pastry flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons trans-free margarine or butter 1. Preheat the oven to 350 degrees F. 2. Place the sweet potato, egg substitute or eggs, and honey in a large bowl and whisk until smooth. Whisk in the buttermilk. Set aside. 3. Place the cornmeal, flour, baking powder, and baking soda in a food processor and process for a few seconds to mix. Add the margarine or butter and process, pulsing for a few seconds at a time, until the mixture resembles coarse meal. 4. Add the cornmeal mixture to the sweet potato mixture and stir to mix. Coat a large skillet or a 9-inch cake pan with cooking spray and spread the batter evenly in the pan. Bake for about 25 minutes or just until a wooden toothpick inserted in the center of the bread comes out clean. Serve hot. Nutritional Facts (per serving) Calories: 135     Carbohydrates: 25 g    Fiber: 2.1 g     Fat: 2.4 g    Sat. Fat: 0.5 g Cholesterol: 1 mg      Protein: 4.2 g   Sodium: 178 mg    Calcium: 79 mg Potassium: 165 mg Diabetic exchanges: 1 1/2 starch, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page