Best Cornbread Dressing Recipe With Sweet Potatoes: Easy Thanksgiving DishNovember 11, 2022
OK, so that isn’t exactly a scientific number but sweet potatoes are definitely our number one holiday favorite ingredient. Holly combined them with the popular Thanksgiving cornbread dressing dish to make the best cornbread dressing recipe ever! Cornbread dressing and sweet potatoes grace every holiday table. We think healthy sweet potato recipes are the best and this winning combination gives you an amazing southern cornbread dressing recipe.
This combination of cornbread and sweet potatoes creates the best healthy cornbread dressing for a holiday healthy easy recipe. No Thanksgiving table would be complete without it – it will soon be your favorite holiday side dish too. Best of all, this is a diabetic cornbread dressing recipe!
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 making this a diabetic sweet potato recipe. There are lots of easy healthy sweet potato recipes featured on Team Holly’s healthy food blog!
What’s great is this diabetic cornbread recipe tops the list for the best healthy cornbread dressing recipes. Just because it is a Thanksgiving cornbread dressing doesn’t mean it can’t be turned into a deliciously healthy cornbread dressing recipe. I want the only thing stuffed on Thanksgiving to be the turkey!
Best Cornbread Dressing Recipe With Sweet Potatoes
Recipe by: Team Holly Clegg of The Healthy Cooking Blog
Makes 10 servings
- 2 tablespoons canola oil
- 2 cups peeled chopped Louisiana yams sweet potatoes
- 1 cup chopped onion
- 1 cup sliced celery
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground ginger
- 5 cups crumbled cooked cornbread
- 1/4 cup chopped pecans toasted
- 2 tablespoons fat-free low-sodium chicken or vegetable broth
- Preheat oven 375°F. Coat 3-quart baking dish with nonstick cooking spray.
- In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, and celery 7–10 minutes or until just tender, stirring.
- Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans and toss gently to coat. Add broth to moisten.
- Place stuffing in prepared dish. Bake, uncovered, 35–45 minutes or until heated through.
Calories 241; Carbohydrates 36 grams; Fat 9 grams; Protein 4 grams
Check out other recipes by Holly Clegg & Team Holly on ObesityHelp!
ABOUT THE AUTHORWith over 1 million cookbooks sold, Holly Clegg was a culinary expert on easy and healthy recipes. She appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, & Huff Post. She consulted for Walmart, Teflon, Coca-Cola Company, & U.S. hospitals. Team Holly has the privilege to continue to share Holly's passion for healthy cooking with her Trim and Terrific recipes & to keep her legacy going for gastric cancer awareness. See more recipes by Holly!
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.