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.