Best Cornmeal Sweet Potato Breadsticks Recipes

SWEET POTATO CORN BREAD

Sweet Potato Corn Bread image

This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 large eggs, lightly beaten
3/4 cup whole milk
1/3 cup canola oil
2-2/3 cups mashed cooked sweet potatoes

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

CORNMEAL SWEET POTATO BREADSTICKS

Cornmeal Sweet Potato Breadsticks image

Crunchy and slightly sweet, pairing two indigenous American staples. This is based on a Cornmeal-Cayenne Grissini recipe from Gourmet magazine.

Provided by realbirdlady

Categories Yeast Breads

Time 2h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup warm water
2 1/2 teaspoons yeast (1 package)
2 cups flour
1 1/4 cups cornmeal
1 cup sweet potato, grated
1/2 teaspoon salt
1/4 teaspoon cayenne (optional)
1/2 teaspoon cinnamon (optional)
1/4 cup vegetable oil

Steps:

Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients.
Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350°F.
Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
Bake about 10 minutes, until lightly browned.

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