Ingredients
- 1/4 cup powdered dehydrated sweet potatoes
- 1 cup boiling water
- 2 cups self-rising cornmeal mix
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/4 cup (1/2 stick) butter, softened
- 1 large egg, beaten
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Spray an 8-inch baking pan with cooking spray.
- In a small heatproof bowl, whisk the sweet potato powder and boiling water together, cover, and let sit for 15 minutes to rehydrate into a thick puree (do not drain off extra water).
- In large bowl, whisk the dry ingredients together. Add the milk, butter, and egg and whisk until well combined. Add the rehydrated sweet potato puree and whisk until well combined. Pour into the baking pan and bake until golden brown and the center springs back when pushed down, about 40 minutes. Let cool for 15 minutes before cutting into squares in the pan.
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