Healthier Southern Sides: Mashed Sweet Potatoes And Corn Bread - Fight the Fat Foodie Blog at - 192736

Fight the Fat Foodie

Healthier Southern Sides: Mashed Sweet Potatoes and Corn Bread 
Aug. 29, 2010 9:13 pm 
Updated: Aug. 30, 2010 5:36 pm

To finish off my healthy homage to Southern cooking I made mashed sweet potatoes and cornbread to go with Oven-Fried Catfish and Southern-Style Green Beans. Traditionally, both these dishes have lots of fats, either butter, cream or oil.

For the sweet potatoes, I mixed in almond milk and maple syrup. Yes, I said maple syrup. I used "Grade B" which is darker and has a stronger flavor than Grade A. And I believe real maple syrup is better than the artificial stuff, naturally sweet and without additives.

For the cornbread, I used a combination of cornmeal and whole wheat pastry flour and substituted a can of cream-style corn for the milk and oil. It adds even more corn flavor to the bread and keeps it moist without adding a lot of fat. You can use this trick with cornbread mixes as well.

Both went over very well with the family. The sweet potatoes were just that, with a wonderful texture. The cornbread was moist and flavorful. One serving of the potatoes were only 151 calories, with no fat and 3 grams of fiber. One piece of the corn bread was only 115 calories with 1 gram of fat and 2 of fiber.

Let's eat!

Get the recipes at Fight the Fat Foodie!

Deal of the Day: I love this Lodge Logic Cornstick Pan!
Aug. 30, 2010 6:44 am
That sounds like a really good meal. My Auntie used to put applesauce in her cornbread. She didn't use much oil. I'm not a huge fan of mashed sweet potatoes, but I definitely think the way you prepared them sounds really good. I like an acorn squash baked with a maple syrup glaze, so I'm sure this would be good too. Ever try Brummel and Brown for a butter replacement? It's made from yogurt and has zero cholesterol, half the fat of butter. It's actually quite good and our vegetarian friends first introduced us to it one night over dinner.
Aug. 30, 2010 11:20 am
Great job!
Aug. 30, 2010 5:36 pm
I make cornbread all the time with 1/4 cup oil and one cup of 1% milk. It's not too fat at all - but next time I'm going to try the creamed corn route. Sounds interesting. My grandma used to make cornbread with bacon fat - yum - but not for me anymore.
Click to Change your Profile Picture
Fight the Fat Foodie

Home Town
West Des Moines, Iowa, USA
Living In
Champaign, Illinois, USA

Member Since
Aug. 2009

Cooking Level

Cooking Interests
Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet

Gardening, Camping, Photography, Reading Books, Music, Wine Tasting

Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
I love food! But I let that love get the best of me and my weight ballooned to more than 300 pounds. My wife and I joined Weight Watchers and, over a three-year period, I lost 100 pounds. However, I refused to give up on the foods I love, from Alfredo to cheeseburgers. I set out to find ways to eat almost anything I wanted, but to prepare it in a healthy way. Now, I'm sharing my love of food and cooking with others interested in living a healthy lifestyle.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States