1cupmillet flour(I just grind mine from the whole grain)
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsea salt
1cupbuttermilk(see Recipe Notes for how I make my own)
1largeegg
½cupsweet potato puree
2Tablespoonscoconut oilmelted; for the pan
Instructions
Preheat the oven to 450 degrees.
Heat the oil in a 6 to 8-inch cast iron skillet in the oven for five minutes
Mix the flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the buttermilk, sweet potato, and egg together. For the sweet potato, I steam peeled cubes in a steamer basket until fork tender, then mash and add.
Make a well in the center of the dry mix.
Pour in the wet ingredients in and stir just until the flour is moistened.
Pour the batter into the hot skillet.
Bake 15-18 minutes or until golden. If the top begins to brown too fast, you can cover it lightly with a tented piece of tin foil.
Allow 5-10 minutes cooling time, as this helps the bread set and hold together.
Serve with butter and honey.
Notes
Nutrition facts based on using low-fat buttermilk.Weight Watchers points: 6