Diethood · by Katerina Petrovska
Sweet Potato Cornbread
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 13%
CARBS 32G57% OF CAL
3G FIBER22G OTHER7G TOTAL SUGAR
FAT 8G32% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist sweet potato cornbread with a touch of sweetness and tang from buttermilk and sour cream. It pairs well with soups, stews, or serves as a standalone side.
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Nutrition & ingredients
Ingredients
serves 12- 1 pound sweet potatoes (peeled and diced)
- 2 tablespoons unsalted butter (melted)
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 2 large eggs
- ½ cup sour cream
- ¾ cup buttermilk
- 1 cup Mexican blend shredded cheese (I used Sargento)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 13%
CARBS 32G57% OF CAL
3G FIBER22G OTHER7G TOTAL SUGAR
FAT 8G32% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 317mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 98mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.