Directions:
- Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
- Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
- Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.88 Kcal (1314 kJ) | ||
| Calories from fat | 80.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 14% | |
|---|---|---|---|
| Cholesterol | 90.59mg | 30% | |
| Sodium | 522.21mg | 22% | |
| Potassium | 516.56mg | 11% | |
| Total Carbs | 51.48g | 17% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 8.42g | 17% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.1mg | 11% | |
| Calcium | 140.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 186.07 Kcal (779 kJ) | ||
| Calories from fat | 47.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 14% | |
|---|---|---|---|
| Cholesterol | 53.7mg | 30% | |
| Sodium | 309.56mg | 22% | |
| Potassium | 306.21mg | 11% | |
| Total Carbs | 30.52g | 17% | |
| Sugars | 6.09g | 41% | |
| Dietary Fiber | 2.43g | 16% | |
| Protein | 4.99g | 17% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 1.2mg | 11% | |
| Calcium | 83.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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