SR Sweet Potato Corn Spoonbread

Sweet Potato Corn Spoonbread 



1  Eight ounce package cream cheese, softened

½  Cup unsalted butter, softened

1  (15 ounce) can cut sweet potatoes in syrup, drained and coarsely mashed

1  (15 ounce) can creamed corn

1  Box (8.5 oz) cornbread mix

1  Cup frozen corn kernels, thawed

¼ Cup chopped fresh parsley

2 Large eggs

¾ Medium yellow onion, finely chopped (about 1 cup)

½ Cup chopped pecan pralines (about 4)


Preheat oven 375º.  In a large bowl, combine cream cheese and butter; beat at medium speed with an electric mixer until well combined. Stir in sweet potatoes, creamed corn, cornbread mix, corn kernels, parsley, eggs and onion. Pour into an 8-inch square baking dish, and top with chopped pralines. Bake about 45 minutes or until a wooden pick inserted in center comes out clean.

Chef's note: You may substitute ¼ cup candied pecans for the chopped pecan pralines. Credits: Kirsten Schneider.

Serving Size: 6

Cooking time: 1 hour