Yam Cornbread Stuffing

2 cups fresh sweet potatoes (yams), peeled and chopped
1 cup chopped onions
1 cup sliced celery
2 tablespoons light margarine
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cornbread
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 cornbread 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 about 6 cups (10 servings).

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

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph courtesy of Louisiana Sweet Potato Commission - used with permission