WLS Thanksgiving Sweet Potato Corn Bread

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Sweet Potato Corn Bread

(makes 16 squares)

butter-flavored cooking spray

3/4 pound sweet potatoes

1 cup egg substitute

1 1/2 cups low-fat buttermilk

2 cups yellow corn meal

1 cup all purpose flour

4-5 tablespoons one-to-one sugar substitute such as Splenda

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (optional)

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

4 tablespoons unsalted margarine, melted and cooled

Pre heat oven to 375° F. Coat a 9 inch square baking pan with

cooking spray. Set aside.

Simmer the sweet potatoes in water until tender. Remove and cool.

Remove the skins, and mash. You should have 1 cup. Stir in the egg

substitute and buttermilk and set aside.

In a large bowl combine the dry ingredients. Stir in the potato

mixture and margarine; blend quickly until just blended. Pour into

the prepared pan. Bake for about 45 minutes until golden. Remove

from oven and cut into 16 squares.

Per serving: 167 calories (18% calories from fat), 5 g protein, 3 g

total fat (0.7 g saturated fat), 29 g carbohydrate, 2 g dietary

fiber, 1 mg cholesterol, 171 mg sodium, 151 mg potassium

Diabetic exchanges: 2 carbohydrate (bread/starch)

Editor's Note: This bread can be made up to 2 days before

Thanksgiving, covered and stored at room temperature. Or you can

make it even earlier and freeze it.