Recipe: Yam Corn Bread Stuffing

YAM CORN BREAD STUFFING

2 cups fresh sweet potatoes (yams), peeled and chopped
1 cup chopped onion
1 cup sliced celery
2 tablespoons light margarine
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled corn bread stuffing mix
1/4 cup pecans
Chicken broth

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 corn bread and pecans. Toss gently to coat. Add enough chicken broth to moisten. Place stuffing in a casserole dish.

Bake uncovered at 375 degrees F for 45 minutes or until heated through.

Makes 10 servings
Source: Louisiana Sweet Potato Commission