Description
A comforting, one-pan side dish that combines savory-sweet cornbread with creamy roasted sweet potatoes and a crunchy brown sugar pecan topping. Perfect for holidays or busy weeknights.
Ingredients
Scale
- 2 medium sweet potatoes (about 1.5 cups mashed / 350g), roasted and peeled
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (60ml) heavy cream
- 2 large eggs
- 1 cup (120g) medium-grind yellow cornmeal
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup (60g) softened butter (for topping)
- 1/2 cup (100g) brown sugar
- 1/2 cup (60g) chopped pecans
- Pinch of salt (for topping)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45-60 minutes until soft. Let cool, peel, and mash until smooth.
- In a large mixing bowl, combine mashed sweet potatoes, melted butter, heavy cream, eggs, cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix until smooth and well combined.
- In a small bowl, mix softened butter, brown sugar, chopped pecans, and a pinch of salt until the mixture resembles wet sand with small clumps.
- Grease a 9×9 inch baking dish. Pour the sweet potato batter into the dish and spread evenly. Sprinkle the brown sugar pecan topping evenly over the batter, pressing gently to adhere.
- Bake at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and crispy and the edges are bubbling. If topping browns too quickly, cover loosely with foil.
- Remove from oven and let cool for 10 minutes before serving to allow the casserole to set.
Notes
Roasting sweet potatoes concentrates flavor and removes excess moisture compared to boiling. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. For a dairy-free version, use coconut oil or vegan butter and coconut cream. Leftovers taste even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/9
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
Keywords: sweet potato cornbread, one-pan casserole, fall side dish, Thanksgiving sides, easy dinner, gluten-free option, nut-free option