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Yam Cornbread Stuffing

Ingredients:

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

Instructions:

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. Place stuffing in a casserole dish. Bake uncovered at 375 degrees for 45 minutes or until heated through. Makes about 6 cups (10 servings).

Nutrition:

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

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

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