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Nutrition Facts
Serving Size 89 g
(Approx. 12 Servings)
Amount Per Serving
Calories 200 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 450 mg 13%
Total Carbohydrate 28 g 9%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 4 g
Vitamin A 20% Iron 4%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Potato Cornbread
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

7 .0500 Oz sweet potato rice
13 .3000 Oz rosemary olive oil cornbread mix
1 1/4 cup(s) water
3 Tbsp olive oil
2 large eggs
4 Tbsp salted butter
1 Tsp kosher salt or sea salt flakes
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Preheat oven to 375˚F with a 10 inch cast skillet in oven.
Pour sweet potato rice in a medium sized bowl and microwave for 1 minute. Add cornbread mix to bowl.
Add water and oil according to the package directions. Add 2 eggs and stir thoroughly into batter.
Remove pan with an oven mitt and add butter to pan. Return to oven for 5 minutes to melt and begin to brown butter.
Add batter to pan sprinkle top with coarse salt and return to oven again to bake for 35 minutes. Serve warm with butter.


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