If you’re dreaming of a holiday side dish that’s bursting with warmth, texture, and nostalgic flavors, this Cornbread Stuffing with Sweet Potatoes, Pecans, and Marshmallows Recipe is exactly what your kitchen needs. It combines the cozy richness of sweet potatoes with the crunch of toasted pecans and a touch of gooey sweetness from marshmallows, creating a symphony of tastes and textures that will make every bite feel like a comforting hug. Whether you’re celebrating a festive gathering or simply craving a special meal at home, this recipe turns traditional stuffing into an unforgettable experience.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect balance of flavors and textures. From the earthy sweetness of sweet potatoes to the buttery notes in pecans and the soft, melty magic of marshmallows, these simple ingredients come together to elevate your stuffing to something truly spectacular.
- Sweet Potatoes: Cubed and peeled for natural sweetness and vibrant color that brighten the dish.
- Unsalted Butter: Both melted and sautéed, it delivers a rich, silky texture and depth of flavor.
- Milk: Adds creaminess to the mixture, helping everything bind beautifully.
- Brown Sugar: A touch of sweetness that complements the sweet potatoes perfectly.
- Eggs: Act as a binder, giving the stuffing its hearty, cohesive structure.
- Vanilla Extract: An unexpected hint of warmth that melds sweet and savory effortlessly.
- Ground Cinnamon and Nutmeg: Infuse subtle spice notes that elevate the seasonal vibe.
- Salt: Enhances all the natural flavors without overpowering them.
- All-Purpose Flour: Provides body and helps achieve the perfect texture in the topping.
- Chopped Pecans: Bring a satisfying crunch and nutty aroma that contrast the softness.
- Mini Marshmallows (optional): Offer a delightful gooey sweetness, especially magical when melted on top.
How to Make Cornbread Stuffing with Sweet Potatoes, Pecans, and Marshmallows Recipe
Step 1: Prepare the Base Ingredients
Start by peeling and cubing four large sweet potatoes to get that vibrant orange color and natural sweetness ready. While the sweet potatoes are your star, preparing the buttery components is essential to begin bringing all textures together.
Step 2: Combine and Season
Mix the melted butter with milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. This combination not only binds the stuffing but adds layers of flavor that will shine through in every bite.
Step 3: Create the Topping
Incorporate the brown sugar, flour, melted butter, and chopped pecans to form a crumbly topping mixture that will brown beautifully in the oven and give your stuffing that extra layer of crunch and sweetness.
Step 4: Assemble and Bake
Layer the sweet potato cubes in a greased baking dish, pour the buttery mixture over them, then sprinkle the pecan topping on. Finally, scatter mini marshmallows on top if using. Bake at 375°F (190°C) until the sweet potatoes are tender and the topping is golden and melty, about 25 to 30 minutes.
How to Serve Cornbread Stuffing with Sweet Potatoes, Pecans, and Marshmallows Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few whole toasted pecans on top adds a fresh contrast and an appealing finish. A light drizzle of maple syrup over the marshmallows can elevate the sweetness, especially for those who love a dessert-like touch.
Side Dishes
This cornbread stuffing shines alongside roasted turkey or honey-glazed ham, but also pairs wonderfully with simple green beans or a crisp autumn salad, balancing the richness with fresh, bright flavors.
Creative Ways to Present
Serve the stuffing in individual ramekins for a charming personal touch or pack it in hollowed-out mini pumpkins for an eye-catching centerpiece that’s festive and rustic. You can even turn leftovers into savory muffins for a grab-and-go treat the next day.
Make Ahead and Storage
Storing Leftovers
Allow the stuffing to cool completely before transferring leftovers into an airtight container. It will keep well in the refrigerator for up to 4 days, holding onto its flavors and textures beautifully.
Freezing
This Cornbread Stuffing with Sweet Potatoes, Pecans, and Marshmallows Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, then thaw overnight in the fridge before reheating to keep the stuffing fresh and delicious.
Reheating
Reheat stuffing gently in the oven at 350°F (175°C) covered with foil for about 20 minutes. Removing the foil toward the end will help re-crisp the pecan topping and melt the marshmallows, keeping it just as delightful as the first time.
FAQs
Can I make this dish vegan?
You can adapt the recipe by substituting butter with coconut oil or vegan butter, and using a plant-based milk alternative. Replace eggs with flax eggs to maintain binding. Keep in mind the marshmallows should be vegan-friendly or omitted.
What can I use instead of pecans?
If pecans aren’t your favorite or you have allergies, walnuts or almonds work wonderfully as a substitute. Toast them lightly to enhance their flavor and add crunch.
Is it okay to skip the marshmallows?
Absolutely! Marshmallows add a special sweet surprise, but skipping them will not detract from the overall deliciousness. The nuts and brown sugar topping still provide excellent texture and flavor.
Can I prepare this dish ahead of time?
Yes! You can assemble the stuffing the day before, cover it, and refrigerate. When ready, bake it as instructed, allowing an extra 5-10 minutes if baking straight from the fridge.
What is the best way to toast cornbread cubes?
Toasting cubed cornbread in the oven at 350°F (175°C) for 10-15 minutes before mixing keeps your stuffing from becoming soggy and adds a pleasing crispness to the final dish.
Final Thoughts
There’s something truly special about the Cornbread Stuffing with Sweet Potatoes, Pecans, and Marshmallows Recipe that makes any meal feel like a celebration. Its balanced mixture of sweet, savory, crunchy, and gooey components invites you to savor each bite slowly and joyfully. I can’t wait for you to try it and see how it instantly becomes a favorite on your holiday table or whenever you crave comforting, heartfelt food.
Print
Cornbread Stuffing with Sweet Potatoes, Pecans, and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Cornbread Stuffing recipe is a classic holiday side dish that combines toasted cornbread cubes with savory sautéed vegetables and aromatic herbs, baked to golden perfection. Perfect for Thanksgiving, Christmas, or any comforting dinner, it features a moist, flavorful interior with a crispy top, providing the ideal balance of textures and rich, homey flavors.
Ingredients
For the Cornbread
- About 8 cups homemade cornbread, cut into 1-inch cubes
For the Vegetable Sauté
- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
For the Stuffing Mixture
- 1 1/2 cups chicken or vegetable broth, plus more as needed
- 2 large eggs, beaten
- Optional add-ins: 1/2 cup dried cranberries or 1 cup cooked sausage
Instructions
- Prepare Cornbread: If using homemade cornbread, bake it in advance and let it cool completely. Cut into 1-inch cubes and spread on a baking sheet. Toast in the oven at 350°F (175°C) for 10-15 minutes until slightly crispy. Set aside.
- Preheat Oven and Grease Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing for 5-7 minutes until softened. Stir in the minced garlic, dried thyme, sage, rosemary, salt, and pepper, cooking for an additional minute to release fragrant aromas.
- Combine Cornbread and Vegetable Mixture: In a large mixing bowl, gently toss the toasted cornbread cubes with the sautéed vegetables and herbs. If using, fold in dried cranberries or cooked sausage at this stage.
- Add Broth and Eggs: Gradually pour 1 1/2 cups of broth over the mixture, tossing gently to moisten without making it soggy. Stir in the beaten eggs for binding. If the mixture appears dry, add broth 1/4 cup at a time until desired moisture is reached.
- Bake Stuffing: Transfer the combined stuffing to the prepared baking dish. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and crispy.
- Cool and Serve: Allow the stuffing to cool slightly before serving warm as a delicious side dish to your holiday or comfort meal.
Notes
- You can prepare the cornbread a day ahead to save time.
- For a vegetarian version, use vegetable broth and omit sausage.
- Add dried cranberries or cooked sausage for additional flavor and texture.
- Stir in chopped pecans or mini marshmallows for a unique twist (optional and not included in primary instructions).
- Adjust seasoning to taste before baking.
- To make gluten-free, substitute all-purpose flour cornbread with gluten-free cornbread.
