Sweet Potato Cornbread
Fresh or canned sweet potatoes may be used. With a cornbread mix and a can of sweet potatoes, you can whip up this cornbread in minutes.
Servings Prep Time
12squares 5minutes 
Cook Time
20minutes 
Servings Prep Time
12squares 5minutes 
Cook Time
20minutes 
Ingredients
  • 16-ounce package yellow cornbread mix
  • 2tablespoons sugar
  • 1/2teaspoon ground cinnamon
  • 2/3cup skim milk
  • 1 eggbeaten
  • 1/2cup cooked mashedsweet potatoes
Instructions
  1. Preheat oven 400˚F. Coat 8x8x2-inch pan coated with nonstick cooking spray.
  2. In bowl, combine cornbread mix, sugar, and cinnamon. Stir in remaining ingredients, mixing until moistened; don’t over mix.
  3. Transfer batter into prepared pan. Bake 20 minutes or until top is golden brown.
Recipe Notes

Nutritional info per serving: Calories 84, Calories from Fat 19%, Fat 2g, Saturated Fat 0g, Cholesterol 16mg, Sodium 244mg, Carbohydrates 15g, Dietary Fiber 0g, Total Sugars 5g, Protein 2g, Dietary Exchanges: 1 starch

Terrific Tip: If recipe calls for canned sweet potatoes, fresh cooked sweet potatoes may be used. 1 (15-ounce) can sweet potatoes (yams) drained and mashed=1 cup.

Serving Suggestion: Make in cupcake holders for individual servings.