Corn Bread and Sweet Potato Dressing Recipe

Name: Corn Bread and Sweet Potato Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf baked cornbread (dried out); 2 large sweet potatoes, well cooked in their skins; 1 tablespoon olive oil; 2 large onions, peeled cut into 1/4 inch dice; 2 stalks celery, trimed and cut into 1/4 inch dice; 2 cups rich chicken broth; 2 teaspoons chopped sage; 1 teaspoon chopped fresh thyme; ½ teaspoon celery seed; ½ teaspoon cracked black pepper; 1 large egg; salt

Servings: persons

1 loaf baked cornbread (dried out)
2 large sweet potatoes, well cooked in their skins
1 tablespoon olive oil
2 large onions, peeled cut into 1/4 inch dice
2 stalks celery, trimed and cut into 1/4 inch dice
2 cups rich chicken broth
2 teaspoons chopped sage
1 teaspoon chopped fresh thyme
½ teaspoon celery seed
½ teaspoon cracked black pepper
1 large egg
salt

1
Preheat oven to 350.
2
In a large bowl break up the dried corn bread and sweet potatoes into small pieces.
3
Set aside.
4
Heat oil in a large saute pan over medium heat.
5
When hot , add onion, celery, and saute for five minutes or until onion its transparent.
6
Add chicken stock, sage, thyme, celery seed and pepper and bring to a boil.
7
When boiling, pour over the brlken up bread.
8
Stir to combine and let cool slightly.
9
When cool add egg and mix until thoroughly blended.
10
Season with salt and place dressing in a buttered two quart casserole.
11
Smooth top and place in a prehewted oven and bake flr 45 minutes or until firm and light brown.
12
If dressing begins tibget too brown cover top with foil.
13
Serve hot.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 loaf baked cornbread (dried out), 2 large sweet potatoes, well cooked in their skins, 1 tablespoon olive oil, 2 large onions, peeled cut into 1/4 inch dice, and more.

Yes, Corn Bread and Sweet Potato Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Bread and Sweet Potato Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions