Easy Sweet Potato Cornbread with Jiffy Mix with Maple Syrup | Southern Comfort Recipes | Sweet and Savory Snacks

This is an easy and yummy recipe that can be used as a side for your meals or nice, little snack with a hint of southern comfort food. I would say it's a healthy snack because it contains sweet potatoes. If you want to take it up a notch, I recommend using the Korean sweet potato which is rich in fiber and naturally sweeter than the American sweet potato. You can also mix the American and Korean sweet potato.

Ingredients

• 2-3 medium size sweet potatoes

• 2 Boxes of Jiffy Cornbread Mix

• 2/3 cup Almond Milk

• 2 Eggs

• 1tsp Cinnamon

• 1tsp Vanilla Extract

  
  

Bake or Boil Method for Sweet Potatoes

Boiling Method Boil potatoes covered on medium heat for 25-30 mins

Baking Method Poke several holes into the potatoes with a fork, rub olive oil and place potatoes in 425-degree oven covered in foil for 45 mins or until softened in the middle.

Directions

1. Preheat oven to 400 degrees.

2. Thoroughly wash and dry sweet potatoes.

3. Bake or boil potatoes. When the potatoes are cool, place them in a large mixing bowl. Add milk and blend until combined.

4. Add the jiffy mix, eggs, cinnamon and vanilla extract.

5. Prepare a baking dish and spray with nonstick baking spray and pour the batter evenly.

6. Place in the middle of the rack for 45-50 mins or until a toothpick or knife is inserted and comes out clean.

7. Brush with 2-3 tablespoon of melted butter (unsalted) and 1 tablespoon of maple syrup or honey. to finish and ENJOY!