Sweet Potato and Corn Bread Stuffing | Midwest Living

Sweet Potato and Corn Bread Stuffing

Sweet Potato and Corn Bread Stuffing

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  • Makes: 10 servings
  • Yield: 6 cups
  • Prep 20 mins
  • Bake 45 mins

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  • 2 cups chopped, peeled, raw sweet potatoes
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon ground ginger
  • 5 cups coarsely crumbled corn bread
  • 3/4 cup chopped walnuts
  • 2 -4 tablespoons chicken broth
  • 1/4 cup margarine or butter


  1. In a large skillet cook sweet potatoes, onion, and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten.
  2. Use to stuff one 8- to 10-pound bird or place stuffing in a 1-1/2 to 2 quart casserole. Bake casserole, covered, in a 375 degree F oven about 45 minutes or until heated through. Makes about 6 cups stuffing (10 servings).

Make Ahead Tip

  • Prepare stuffing; cover and chill up to 24 hours. Do not use to stuff bird. Bake in casserole as directed.

Nutrition Facts

(Sweet Potato and Corn Bread Stuffing)

Servings Per Recipe 10, pro. (g) 8, Fat, total (g) 24, carb. (g) 46, vit. C (mg) 13, iron (mg) 2, calcium (mg) 91, sat. fat (g) 2, chol. (mg) 27, cal. (kcal) 413, vit. A (RE) 979, sodium (mg) 476, fiber (g) 3

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