* Exported from MasterCook *
Cornbread, Sweet Potato #1
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil -- plus more for the muffin
tin (30 milliliters)
200 grams sweet potato -- peeled and cut into large
chunks, (about 1/2 lb)
2 large eggs -- lightly beaten
1 1/4 cups milk -- (300 milliliters)
3/4 cup all-purpose flour -- (94 g)
1 1/4 cup finely ground yellow cornmeal -- (213 g)
1 tablespoon baking powder -- (14 g)
1 teaspoon salt -- (6 g)
1/2 cup sugar -- (100 g)
1/2 teaspoon ground cinnamon -- (1 g) see Note
1/2 teaspoon ground nutmeg -- (1 g)
North Carolina and sweet potatoes go way back. The relationship,
according to the food writer Sheri Castle, hinges on a history of
abundance. "Sweet potatoes were plentiful, even among the poorest
folks of any ethnicity," she said. "Enslaved Africans used sweet
potatoes in place of yams and other West African root vegetables." To
this day, the state is a national leader in growing the crop.
Stephanie L. Tyson, the chef who oversees the kitchen at a
Winston-Salem spot called (appropriately) Sweet Potatoes, likes to
blend one Southern staple into another. The result is a cornbread
laced with a holiday-friendly undercurrent of cinnamon and nutmeg.
Ms.Tyson has said that the cornbread just clicks with a side of
greens, but we have a feeling it will play well with cranberries and
gravy, too.
Heat oven to 450F and lightly brush a 12-cup muffin tin with oil.
Place potato in a small saucepan and cover with cold water. Bring to
a boil, then reduce heat and simmer until potato is tender, about 10
minutes. Drain the potato, then return to the pot and mash until
mostly smooth. Measure out 1 cup (original called for 1/2 cup) and
transfer to a large bowl (reserve remaining potato for other uses).
Add eggs, oil and milk to bowl and stir to combine.
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg
in separate large bowl. Add potato mixture and mix until just
combined. (Do not overmix.) Pour batter into the prepared muffin cups
and bake until the cornbread is puffed and golden, about 20 minutes.
Let cool 5 minutes, then turn out onto a rack to cool completely.
Note: someone suggested replacing cinnamon and nutmeg with 1 tsp allspice.
Source:
"Featured in: The United States Of Thanksgiving."
S(Internet Address):
http://cooking.nytimes.com/recipes/1016925-sweet-potato-cornbread
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Per Serving (excluding unknown items): 174 Calories; 4g Fat (22.4%
calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber;
39mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2016 - 0904