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Sweetpotato Cornbread Stuffing

Recipe by Chef Stephanie Tyson of Sweet Potatoes in Winston-Salem, NC
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  • 3 1/2 Quarts toasted sweetpotato cornbread crumbs
  • 1/4 Cup butter
  • 2 Cups onion, diced
  • 2 Cups green peppers, diced
  • 1 Cup celery, diced
  • 1 Tablespoon thyme, dried
  • 2 Tablespoons rubbed sage
  • 1 Tablespoon sausage seasoning
  • 1 Cup parsley, chopped
  • 1/2 Cup scallions, chopped
  • 1-2 Cup chicken stock
  • 3 Eggs, lightly beaten


  • Preheat oven to 350 degrees.
  • In a large skillet, melt the butter and saute the onions, green peppers, celery and the seasonings until the vegetables are soft.
  • Remove from heat and allow to cool.
  • In a large mixing bowl, add the toasted cornbread, green onions and parsley.
  • Add the sauted veggies and combine well.
  • Moisten with enough of the chicken stock to hold together.
  • Add the eggs and mix thoroughly.
  • Place in a lightly greased large ovenproof casserole dish or baking pan.
  • Bake at 350 degrees for 350 to 450 degrees or until the stuffing is golden brown and set.