Yam Cornbread Dressing
Two holiday favorites, Louisiana yams and cornbread, in this scrumptious best cornbread dressing recipe. Hard to believe it is also one of the most delicious healthy cornbread dressing recipes also. Save time and  prepare the cornbread and toast the pecans a day ahead. Or you can even pick up pre-made cornbread.  Keep it simple!
Servings
10(3/4 cup) servings
Servings
10(3/4 cup) servings
Ingredients
  • 2tablespoons canola oil
  • 2cups peeled chopped Louisiana yamssweet potatoes
  • 1cup chopped onion
  • 1cup sliced celery
  • 1/4cup chopped fresh parsley
  • 1teaspoon ground ginger
  • 5cups crumbled cooked cornbread
  • 1/4cup chopped pecanstoasted
  • 2tablespoons fat-free low-sodium chicken or vegetable broth
Instructions
  1. Preheat oven 375°F. Coat 3-quart baking dish with nonstick cooking spray.

  2. In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, and celery 7–10 minutes or until just tender, stirring.

  3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans and toss gently to coat. Add broth to moisten.

  4. Place stuffing in prepared dish. Bake, uncovered, 35–45 minutes or until heated through.
Recipe Notes

Per Serving: Calories 241 Calories from fat 42% Fat 9g Saturated Fat 1g Cholesterol 6mg Sodium 332mg Carbohydrate 36g Dietary Fiber 3g Sugars 12g Protein 4g Dietary Exchanges: 2 1/2 starch, 1 1/2 fat

Terrific Tidbit: Time saver: Prepare cornbread and toast pecans a day ahead. Sweet potatoes are packed with vitamins and enhance the nutritional value of this recipe.