Yam Cornbread Stuffing

Yield: about 6 cups (10 servings)

Ingredients

• 2 cups fresh sweet potatoes (yams), peeled and chopped
• 1 cup chopped onions
• 1 cup sliced celery
• 2 tablespoons light margarine
• 1/4 cup chopped parsley
• 1 teaspoon ground ginger
• 5 cups crumbled cornbread
• 1/4 cup pecans
• Chicken broth

Instructions

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.
3. Stir in parsley and ginger.
4. Add cornbread and pecans. Toss gently to coat.
5. Add enough chicken broth to moisten.
6. Place stuffing in a casserole dish.
7. Bake uncovered at 375 degrees F for 45 minutes or until heated through.

Nutrition

Per serving: Cal 171 (35% from fat); Fat 7g; Protein 4g; Carb 25g; Chol 26mg; Sodium 271mg

Attribution

Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.