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Sweet Potato Cornbread Stuffing

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Sweet Potato Cornbread Stuffing is a heartwarming dish that perfectly blends the sweetness of roasted sweet potatoes with the savory goodness of buttery cornbread. This flavorful stuffing, enhanced by aromatic herbs and optional nuts or dried cranberries, transforms simple ingredients into a festive centerpiece for any gathering. Ideal for Thanksgiving or family dinners, this recipe is easy to follow, making it perfect for cooks of all skill levels.

Ingredients

Scale
  • 2 cups roasted sweet potatoes (about 2 medium)
  • 4 cups cornbread, crumbled (homemade or store-bought)
  • 1 medium yellow onion, diced
  • 2 stalks celery, chopped
  • 1 cup low-sodium vegetable broth
  • 2 tsp fresh sage, chopped
  • 2 tsp fresh thyme, chopped
  • 4 tbsp unsalted butter
  • ½ cup pecans or walnuts, chopped (optional)
  • ½ cup dried cranberries (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cube sweet potatoes, toss with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
  2. In a skillet over medium heat, melt butter. Add onions and celery; sauté until onions are translucent (about 5 minutes).
  3. In a large bowl, mix roasted sweet potatoes with crumbled cornbread. Stir in sautéed onion-celery mixture and herbs.
  4. Gradually add vegetable broth while folding the mixture until evenly moistened.
  5. Transfer to a greased baking dish and cover with foil. Bake for 25 minutes; remove foil and bake an additional 10-15 minutes until golden brown.

Nutrition

Keywords: For added flavor, consider incorporating cooked sausage or mushrooms. Substitute cornbread with any stale bread like sourdough or whole wheat. To store leftovers, let cool before transferring to an airtight container; refrigerate for up to 4 days.

Find it online: https://homelytastes.com/irresistible-sweet-potato-cornbread-stuffing-recipe/