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Ingredients
- 3 small sweet potatoes (about 1-3/4 pounds)
- 3 cups 1% low-fat milk, divided
- 2 cups yellow cornmeal
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon butter, melted
- 1/2 teaspoon baking soda
- 1 large egg
- 2 large egg whites (at room temperature)
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 375 degrees.
2. Wrap potatoes in foil; bake at 375 degrees for 1 hour or until tender. Let cool. Peel potatoes, and mash; set aside.
3. Combine 2 cups milk, cornmeal, and salt in a large saucepan; stir well with a whisk. Cook over medium heat 4 minutes or until thick, stirring constantly. Remove from heat; stir in sweet potatoes and sugar.
4. Combine potato mixture, remaining 1 cup milk, baking powder, butter, baking soda, and egg in a large bowl; stir well. Set aside.
5. Beat 2 egg whites in a bowl at high speed of a mixer until stiff peaks form; gently fold into potato mixture. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375 degrees for 50 minutes.
Notes: Good - although used up a lot of pans and was sort of a pain. But very delicious!
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