2 c/1.5 lbs cooked sweet potatoes, removed from skins and mashed (or use canned sweet potato puree)
1 c 2% Greek yogurt (can use lactose free full fat yogurt)
4 oz stick salted buttter, melted
1T maple syrup, to taste
2T baking powder
1 tsp. salt
2 c finely ground corn meal or half and half mix of medium coarse grind meal and corn flour
In large mixing bowl, combine mashed sweet potatoes/puree, eggs, yogurt, melted butter and
maple syrup. Mix well until fully combined.
Add corn meal/flour, salt and baking powder and fold mixture until evenly distributed and
Pour into buttered square baking dish or round cake pan. Bake @ 400F for 25 - 30 minutes, and
top is browned. Insert toothpick in center to be sure it is done. If not completely cooked
through, turn off oven and let sit in residual heat for 5 - 10 minutes.
Cut into wedges or squares. Cover tightly with foil and bread will keep for several days.
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