Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes.
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INGREDIENTS
2 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper
Cooking spray
1 package refrigerated mashed sweet potatoes (20-24 oz)
5 large eggs (or 11/4 cups egg substitute)
1 package corn muffin mix (6-8.5 oz)
2/3 cup apple butter
Small zip-top (or pastry) bag
STEPS
1. Preheat oven to 350°F. Place in large microw ave -safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3-4 minutes or until warm and butter is melted. Remove from microwave and whisk to combine.
2. Coat 13- x 9-inch baking dish with spray. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Pour batter into prepared baking dish.
3. Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design.
4. Bake 40-45 minutes or until edges are golden and center is set. Cool 10 minutes before serving.
NUTRITIONAL INFORMATION
CALORIES (per 1/12 recipe) 250kcal; FAT 12.00g; SAT FAT 6.00g; TRANS FAT 0.50g; CHOL 110mg; SODIUM 330mg; CARB 29g; FIBER 0.00g; SUGARS 16g; PROTEIN 6g; CALC 10%; VITA 0%; VIT C 0%; IRON 6%