Sweet Potato Cornbread Dressing
Makes about 12 servings
Ingredients
- Sweet Potato Cornbread (recipe follows), crumbled
- 4 cups diced French bread (about ½-inch pieces)
- ½ cup unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped leeks (white and light green parts only)
- 2 cups chopped celery
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 tablespoon chopped fresh sage
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme
- 2 cups chicken broth
- 4 large eggs, lightly beaten
- 1 cup grated peeled sweet potato
- ½ cup dried cranberries
- Garnish: chopped fresh sage leaves
Instructions
- Preheat oven to 300°. Line a baking sheet with parchment paper.
- On prepared pan, arrange crumbled Sweet Potato Cornbread and French bread in a single layer.
- Bake until slightly dry, 10 to 15 minutes. Increase oven temperature to 400°.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion, leeks, and celery. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Remove from heat, and stir in Cajun seasoning, sage, salt, and thyme until combined.
- In a large bowl, whisk together broth and eggs until well combined. Gently stir in toasted breads, onion mixture, sweet potato, and cranberries. Spoon mixture into same skillet.
- Bake until light golden brown, 30 to 35 minutes. Garnish with sage, if desired.
Sweet Potato Cornbread
Makes 1 (12-inch) loaf
Ingredients
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1¼ teaspoons kosher salt
- ½ teaspoon baking soda
- 1¼ cups whole buttermilk
- ¾ cup mashed peeled cooked sweet potato
- ⅓ cup unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375°. Spray a 12-inch cast-iron skillet with baking spray with flour.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda until well combined.
- In another large bowl, whisk together buttermilk, sweet potato, melted butter, and eggs until well combined. Add cornmeal mixture, and whisk until well combined. Pour mixture into prepared pan, and spread smooth with a small offset spatula.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes. Let cool for 10 minutes. Remove from skillet.
