Yam Cornbread Stuffing
Seasoned cornbread stuffing loaded with pieces of sautéed sweet potatoes, onions, celery and pecans.
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
- In a large skillet, cook sweet potatoes, onion and celery in margarine for 5 to 7 minutes or until just tender.
- 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'.
- Place stuffing in a casserole dish.
- Bake, uncovered, in a preheated oven 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 Louisiana Sweet Potato Commission.