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    You are in: Home / Breakfast / Sweet Potato Corn Bread Recipe
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    Sweet Potato Corn Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 28, 2012

      Not sweet but savory with a nice pepper "bite." I used a leftover 6 oz. baked sweet potato so was surprised at how moist the bread was. Seems like it would have been soggy if I'd used the full amount of boiled potato called for. The bread barely rose at all, so I think using half corn meal and half white flour would have lightened it a bit.

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    • on September 01, 2009

      When I found this recipe and realized I could both use up the buttermilk in my fridge as well as the pureed butternut squash, I knew I had to try it. This was super moist and had very nice flavor. I left out the nutmeg since my pureed squash had some cinnamon and nutmeg in it already. A little more moist than we traditionally like our cornbread (but determining how much squash was tough), and not as flavorful as I would have expected. But a nice easy cornbread with some added health.

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    • on March 25, 2009

      We really loved the flavour of this cornbread. I must admit to making it twice- the first time it was too moist (I believe I overcooked the sweet potatoes making them easier to mash but also making them take on more water). The second time I used only one sweet potato (equivalent to 1/4 lb) and the results were gobbled up before the meal I had intended them for! The second time round, the texture was also more what I am used to. Thanks for a definite keeper! Made for PAC Spring 2009.

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    Nutritional Facts for Sweet Potato Corn Bread

    Serving Size: 1 (92 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.9
     
    Calories from Fat 67
    35%
    Total Fat 7.4 g
    11%
    Saturated Fat 4.1 g
    20%
    Cholesterol 51.7 mg
    17%
    Sodium 698.4 mg
    29%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.0 g
    16%
    Protein 4.4 g
    8%

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