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Sweet Potato & Red Pepper Cornbread

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“Serve with soup, chili, baked beans or barbecued ribs”
READY IN:
40mins
SERVES:
12
YIELD:
1 Loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub sweet potato and trim off ends, pierce with fork and microwave on high for 6-8 minutes Let cool and remove skin and mash with fork until smooth.
  2. Measure 1 cup of mashed sweet potato and place in bowl. Whisk in milk, eggs and oil until smooth.
  3. In a large bowl mix dry ingredients. Stir in sweet potato mixture and red pepper until just combined.
  4. Spread batter in greased or parchment-lined loaf pan or 12 greased muffin cups.
  5. Bake in 400 deg oven for 18-24 mins or until toothpick inserted into centre comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.

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