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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet Potato Cornbread

Source: dLife

Cornbread sweetened with sweet potatoes and just a hint of citrus.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	119.8

Total Carbs	15.0 g

Dietary Fiber	1.0 g

Sugars	4.5 g

Total Fat	6.2 g

Saturated Fat	1.2 g

Unsaturated Fat	1.7 g

Potassium	170.3 mg

Protein	2.3 g

Sodium	108.8 mg

Dietary Exchanges 6.2 Fat, 0.0 Vegetables, 0.0 Fruits, 0.0 Meat, 0.0 Milk, 0.2 Other Carbs, 0.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degree F. In a large bowl, combine dry ingredients.
Using an electric mixer, cream margarine or butter until fluffy, about 1 minute. Add brown sugar and mix briefly. Add egg and egg white, orange juice, sweet potato, and milk. Mix until smooth.
Add dry ingredients and mix well. Fold in corn and green chilies. Pour batter into two 9-inch pie pans coated with cooking spray. Bake until firm and until cake tester inserted in center comes out clean (about 20 minutes). Cool before serving.