| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato Cornbread Stuffing

2 1/2 cups sweet potatoes,peeled and cut into small cubes

1 cup chopped onion

1 cup sliced celery

2 tablespoons margarine or butter

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

1 (16 ounce) package cornbread stuffing (about 5 cups)

1/2 cup chopped pecans

1 (14.5 ounce) can chicken broth

1. Preheat oven to 375 degrees F.
2. In a nonstick skillet, sauté sweet potatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish.
3. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Makes 8 servings.

Per Serving:

calories 187 protein 5 g.
carbohydrate 26 g. fat 7 g.
cholesterol 1 mg. sodium 569 mg.
Vitamin A 8,609 IU fiber 4g

Recipe courtesy of North Carolina Sweetpotato Commission.

||| Save this Recipe on Delicious |||