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Ingredients
| sweet potatoes: 2 whole potatoes |
| eggs: 2 (large//lightly beaten) |
| 2% milk: 1 1/2 cups (room temperature) |
| cornmeal: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| honey: 2 Tbl |
| salted butter: 2 Tbl (melted) |
| baking powder: 2 tsp |
| salt: 2 tsp |
Sweet Potato Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
- Boil sweet potatoes (with skins) for about 50 minutes or until just tender when stabbed with a fork. Allow potatoes to cool several minutes.
- Preheat oven to 375°F Prepare a 8x8-inch baking dish with a light coating of cooking spray.
- Cut potatoes in half length-wise. Scoop potato out of skins with a teaspoon and place in a bowl; set aside. Discard skins.
- In a separate bowl, mix eggs, milk, honey and butter.
- Add wet ingredients to dry ingredients and stir. Fold in potatoes (don't worry if the potatoes are clumpy as long as the pieces (scoops) are small.
- Pour batter into prepared baking pan. Cook for 50 minutes or until a tooth pick inserted in the center comes out clean.
- Cut into squares and serve with butter.