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Sweet Potato Cornbread Stuffing recipe

Looking for a unique stuffing for the holidays?Try this cornbread stuffing with saut ed diced sweet potatoes,onion, celery and chopped pecans.

Recipe: Sweet Potato CornbreadStuffing

2 1/2 cups sweet potatoes,peeled and cutinto small cubes1 cup chopped onion1 cup sliced celery2 tablespoons margarine or butter1/4 cup chopped fresh parsley1 teaspoon ground ginger1 (16 ounce) package cornbread stuffing(about 5 cups)1/2 cup chopped pecans1 (14.5 ounce) can chicken broth

  • Preheat oven to 375°F (190°C).
  • In a nonstick skillet, saut sweetpotatoes, onion and celery in margarine for 7 to 10 minutes,or until onions and celery are tender. Spoon mixture into largemixing bowl. Stir in parsley and ginger. Add cornbread and pecans.Toss gently to mix. Slowly add chicken broth and toss gentlyto moisten. Place stuffing in a casserole dish.
  • Bake covered for 30 minutes. Then uncoverand bake an additional 15 minutes, or until top is lightly brownedand stuffing is heated through.

    Recipe courtesy of North Carolina SweetpotatoCommission.

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