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Yam Cornbread Stuffing

2 cups fresh sweet potatoes (yams), peeled and chopped

1 cup chopped onions

1 cup sliced celery

2 tablespoons light margarine or butter

1/4 cup chopped parsley

1 teaspoon ground ginger

5 cups crumbled cornbread

1/4 cup pecans chicken broth

1. In a large skillet, cook sweet potatoes, onion and celery in margarine for 5 to 7 minutes or until just tender.
2. Spoon mixture into a large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to coat. Add enough chicken broth to moisten.
3. Place stuffing in a casserole dish. Bake uncovered at 375 degrees F. for 45 minutes or until heated through.

Makes 10 servings.

Per serving: CAL 171 (35% from fat); FAT 7g; PROTEIN 4g; CARB 25g; CHOL 26mg; SODIUM 271mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.