SWEET POTATO CORNBREAD
Ingredients
2 cups cornmeal
5 large eggs
2 cups mashed sweet potato (~1.5lb)
8 oz Greek yogurt
½ cup butter melted
1 tbsp baking powder
½ tsp salt
Directions:
Preheat oven to 425°. Boil sweet potato until soft (can pierce easily with fork) ~15 min in a large pot. Remove from pot and remove skin, will easily unwrap. In a large bowl mash sweet potato with the butter (I do not bother melting the butter, the hot sweet potato will do so upon mixing). Whisk eggs in a small bowl and add to the potato mixture. Combine all of the remaining ingredients in the large bowl and mix thoroughly. Pour into a greased square 3 qt baking dish or a bread pan. Bake at 425° for 35 minutes.
Notes: I use Bob’s Red Mill Organic Cornmeal (only ingredient is whole grain corn). For a lower fat option you can use egg whites. I use 0% fage yogurt it’s the same taste as sour cream. To grease pan I use olive oil spray. This cornbread is great for breakfast or as a side.
