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Yam Cornbread Stuffing.

Cornbread stuffing with sautéed diced sweet potatoes, onions, celery, pecans, ground ginger and parsley.

Yam Cornbread Stuffing

2 cups fresh sweet potatoes (yams), peeled and chopped
1 cup chopped onions
1 cup sliced celery
2 tablespoons margarine or butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cornbread
1/4 cup pecans
Chicken broth, as needed
  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, but not make 'wet'.
  3. Place stuffing in a casserole dish.
  4. Bake uncovered at 375°F (190°C) for 45 minutes or until heated through.

Makes 10 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.

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