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)

Ingredients

9 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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