Best Cornbread Dressing Recipe – Combo with Sweet Potatoes Healthy Cooking!

best cornbread dressing recipe

What is the Best Cornbread Dressing Recipe Using #1 Holiday Ingredient?

Ok, so that isn’t exactly a scientific number but sweet potatoes are definitely the number one holiday ingredient in my family which is why I combined them with the popular Thanksgiving dressing dish to make the best cornbread dressing recipe ever! I believe in eating healthy and this recipe is a holiday healthy easy recipe! Trust me, no Thanksgiving table would be complete without it – it will soon be your favorite holiday side dish too! The beloved sweet potato, or yam as it’s known in Louisiana, is the sweetest of the sweet potatoes, boasting rich nutrition such as fiber, vitamin A and C. I have lots of sweet potato recipes featured on my healthy food blog!

Have the Best of Both Worlds – Yams and Cornbread- Healthy Easy Recipe

Yam Cornbread Stuffing is the ultimate time saver holiday recipe as it combines yams and dressing into one delectable dish. Can you believe this best cornbread dressing recipe is diabetic-friendly – with fresh sweet yams, cornbread, ginger and toasty pecan. For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead (or just buy cornbread), and look for Louisiana yams in your grocery for the sweetest of the sweet potatoes.

Yam Cornbread Stuffing from Holly Clegg’s Gulf Coast Favorites cookbook

Naturally sweet yams and cornbread team up for a mouthwatering savory stuffing and best cornbread dressing recipe. For a time efficient approach, prepare the cornbread and toast the pecans a day ahead.

Makes 10 servings

2 cups chopped, peeled, Louisiana sweet potatoes (yams)
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cooked corn bread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed

1. Preheat oven to 375°F.
2. In large skillet, cook sweet potatoes, onion, celery in butter over medium-high heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add corn bread and pecans, toss gently to coat. Add enough broth to moisten.
3. Place stuffing in 2-quart oblong casserole. Bake, uncovered, 45 minutes, or until heated through.

Nutritional information per serving: Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat

Terrific Tidbit: For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead. Sweet potatoes are packed with vitamins and enhance the nutritional value of this recipe.

Check out my blog for more top Thanksgiving recipes and tips!

Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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