- 2 Tablespoons canola oil
- 2 Cups peeled chopped Louisiana yams (or sweet potatoes)
- 1 Cup chopped onion
- 1 Cup sliced celery
- 1/4 Cup chopped parsley
- 1 Teaspoon ground ginger
- 5 Cups crumbled and cooked cornbread
- 1/4 Cup chopped pecans, toasted
- 2 Tablespoons fat-free low-sodium chicken or vegetable broth
Preheat the oven to 375 degrees. Coat a 3-quart baking dish with nonstick cooking spray.
In a large nonstick skillet coated with nonstick cooking spray, heat the oil over medium heat. Sauté the sweet potatoes, onion, and celery for 7-10 minutes or until just tender, stirring as you cook.
Spoon this mixture into a large mixing bowl. Stir in the parsley and ginger. Add the cornbread and pecans and toss gently to coat. Add the broth to moisten this mixture.
Place the stuffing in the prepared dish. Bake uncovered for 35-45 minutes or until the stuffing is heated through.