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.