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.
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