Chef Holly Clegg / www.hollyclegg.com
Naturally sweet yams and cornbread team up for a mouthwatering savory stuffing. For a time efficient approach, prepare the cornbread and toast the pecans a day ahead.
Makes 10 servings
2 cups chopped, peeled, Louisiana sweet potatoes (yams)
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cooked corn bread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed
- Preheat oven to 375°F.
- In large skillet, cook sweet potatoes, onion, celery in butter over medium-high heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add corn bread and pecans, toss gently to coat. Add enough broth to moisten.
- Place stuffing in 2-quart oblong casserole. Bake, uncovered, 45 minutes, or until heated through. Serve.
Nutritional information per serving: Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat
Terrific Tidbit: For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead. Sweet potatoes are packed with vitamins and enhance the nutritional value of this recipe.
