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SWEET POTATO CORNBREAD STUFFING




Source of Recipe


Reynold's Kitchen (but I edited it a little)


Recipe Introduction


This was the first dressing I ever made that was actually edible :o)


List of Ingredients




1 sheet Reynold's Wrap heavy Duty Aluminum Foil (12 x 18 inches)
1 large can sweet potatoes, drained
3/4 C. chopped onion
3 Tbs. margarine or butter
1 tsp. poultry seasoning
4 C. coarsely crumbled corn bread
1/2 C. toasted chopped pecans
1 to 1 1/3 C. chicken broth

Recipe



Preheat oven to 450°

Put butter,sweet potatoes and onion in skillet and sautee until onions are tender.
Put mixture into a large bowl and stir in poultry seasoning.
Add corn bread and pecans,toss lightly to coat.
Spoon mixture onto aluminum foil sheet.
Bring up sides. Double fold top and ends to seal making one large foil packet,leaving room for heat to circulate inside.
Place on cookie sheet.
Bake 15 to 20 minutes or until heated throughly.