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Sweet Potato and Cornbread Stuffing

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2 medium sweet potatoes

4 slices bacon


3/4 cup chopped onion

1 clove garlic, minced

2 cups chopped fresh collard greens or swiss chard

3 cups corn bread stuffing mix

½ cup coarsely chopped pecans

1 Tablespoon snipped fresh parsley

¼ teaspoon coarsely ground black pepper

1 to 1 ¼ cups chicken broth


Preheat oven to 325 F.

Wash, peel, and cut sweet potatoes into ½ inch chunks.

Boil 10-12 minutes, or until tender.

Drain and set aside to cool at least 20 minutes.

In a large skillet cook bacon until crisp.

Drain bacon on paper towels. Leave drippings in skillet.

Crumble bacon and set aside.

Add butter to drippings in pan to make 3 tablespoon.

Cook onion over medium heat until just tender. Add garlic and cook for 30 seconds.

Add greens or chard and cook 5 minutes, or until just tender.

In a large bowl, combine potatoes, bacon, onion mixture, stuffing mix, pecans, parsley, and pepper.

Add enough broth to moisten.

Toss lightly to combine.

Put into a 2 quart casserole.

Cover and bake 45 minutes.

Can be used to stuff 8–10 lb. Turkey.

Makes 8-10 servings.


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