Sweet Potato Cornbread Stuffing - Quincy Cheek - KALB-TV News Channel 5 & CBS 2

Sweet Potato Cornbread Stuffing - Quincy Cheek


2 cups fresh sweet potatoes (yams), peeled and dices in ¼ inch squares
1 cup chopped onions
1 cup slices celery
2 Tbsp. butter
¼ cup chopped parsley
1 tsp. ground ginger
5 cups ground cornbread
¼ cup pecans
Chicken broth (as needed)


In a large skillet, cook sweet potatoes, onion and celery in butter 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 to your preference. Place stuffing in a casserole dish.  Bake uncovered at 375 degrees for 45 minutes or until heated through.  Makes about 6 cups (10 servings).

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