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15) Sweet Potato and Cornbread Stuffing Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups mashed sweet potatoes about 2 large
  • 6 cups crumbled cornbread store-bought or homemade
  • 1 cup cooked onion and celery mix about 1 onion + 2 stalks celery
  • 2 large eggs beaten
  • 1 cup chicken or vegetable broth
  • 1/2 cup melted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried sage
  • 1/2 cup chopped pecans optional

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 pan.
  2. Sauté onion and celery in a bit of butter until soft, about 5 minutes.
  3. In a big bowl, combine mashed sweet potatoes, crumbled cornbread, sautéed veggies, eggs, broth, melted butter, salt, pepper, and sage. Stir until moistened.
  4. Fold in pecans if using. Press mixture into the pan.
  5. Bake 30–35 minutes until set and lightly browned on top. Let rest 5 minutes before serving.