Makes 10 servings
2 cups chopped, peeled, Louisiana sweet potatoes (yams)
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cooked corn bread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed
1. In large skillet, cook sweet potatoes, onion, celery in butter over medium-high heat 7-10 minutes, or until just tender. Stir in parsley and ginger. Add corn bread and pecans, toss gently to coat. Add enough broth to moisten. Serve
Nutritional information per serving
Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat
Terrific Tidbit: For time-efficient approach, prepare or buy cornbread and toast pecans a day ahead. Sweet potatoes are packed with vitamins and enhance the nutritional value of this recipe.
