Description

A moist, budget-friendly, and kid-approved sweet potato cornbread casserole with a crunchy brown sugar pecan topping. Perfect for busy weeknights, meal prep, or holiday sides.

Ingredients

Scale

2 medium sweet potatoes (about 1 cup mashed / 250g), peeled and cooked
1 cup medium grind cornmeal (120g)
1 cup all-purpose flour (125g)
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons unsalted butter, melted (60g)
1 cup buttermilk (240ml)
2 large eggs, room temperature
1 teaspoon vanilla extract
4 tablespoons softened butter (60g) for topping
1/2 cup brown sugar (100g)
1/2 cup chopped pecans (60g)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Peel sweet potatoes, cut into chunks, and boil or roast until fork-tender. Mash until smooth (no lumps) to yield 1 cup.
In a small bowl, mix softened butter, brown sugar, and chopped pecans to form a crumbly topping. Set aside.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, whisk melted butter, buttermilk, eggs, vanilla, and mashed sweet potatoes until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Pour batter into the prepared baking dish and spread the brown sugar pecan topping evenly over the surface.
Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing and serving warm.

Notes

Fresh sweet potatoes provide better texture than canned puree. If using canned puree, ensure it is 100% sweet potato, not pie filling. Toast pecans in a dry skillet for 2-3 minutes before chopping for enhanced flavor. Do not overbake; cornbread continues to cook after removal from the oven. Can be made ahead: mix batter and refrigerate overnight, or freeze baked slices for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cas
Calories: 280
Sugar: 18
Sodium: 350
Fat: 12
Saturated Fat: 6
Carbohydrates: 38
Fiber: 3
Protein: 6

Keywords: sweet potato cornbread, casserole, brown sugar pecan topping, meal prep, budget friendly, fall recipes, comfort food, gluten-free option