Sweet Potatoes Recipes
November 23, 2011 by staff
That being said, you may be surprised to learn that there is a sweet potato commission that loves to share all things sweet potato. I’m personally going to make myself some cornbread stuffing this holiday season, but we thought we’d include a few extra recipes for those with other tastes.
The following recipes are compliments of the North Carolina Sweet Potato Commission. Enjoy!
Sweet Potato Cornbread Stuffing
2 1/2 cups sweet potatoes, peeled and cut into small cubes
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter or margarine
1/4 cup fresh chopped parsley
1 teaspoon ground ginger
1 (16-ounce) package cornbread stuffing (about 5 cups)
1/2 cup chopped pecans
1 (124.5) ounce can) chicken broth
Heat oven to 375 degrees. In a skillet, sauté sweet potatoes, onions and celery in butter for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl; stir in parsley and ginger. Add cornbread and pecans and toss to mix. Slowly add chicken broth and toss to moisten. Place stuffing in a lightly oiled casserole dish. Bake for 30 minutes, covered. Remove cover and bake for 15 more minutes to thoroughly heat through and brown top of stuffing. Makes 8 servings or 6 cups.
Please feel free to send if you have any questions regarding this post , you can contact on
Disclaimer: The views expressed on this site are that of the authors and not necessarily that of U.S.S.POST.