RSS Feed

Sweet Potato Cornbread Dressing

2 Cups peeled and chopped fresh sweet potatoes

1 Cup chopped onion*         1 Cup chopped celery*

2 T butter                                 1/4 Cup chopped parsley*

1 tsp. ground ginger             1/4 Cup pecans

5 Cups crumbled corn bread-2 pkgs Jiffy CB mix

Chicken Broth—2– 2 1/2 Cups or so

* 2 Cups Creole Seasoning Blend

In a large skillet, cook sweet potatoes, onion and celery in butter for 8-10 minutes or until tender.  Spoon mixture into large mixing bowl.  Stir in parsley and ginger. Add cornbread and pecans.  Toss gently to coat.

Add enough chicken broth to moisten.  (Taste test before baking!)  Bake uncovered in a 375 degree oven 45 minutes or until heated through.

My mother was a cornbread dressing expert — every holiday we were designated taste testers of the raw batch, offering sage childish advice of more this, more that!  She would have loved this variation as much as my kids now do.

Be sure to let the pros taste test before baking!

CLICK HERE to search for a new home

20

About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keller Williams Redstick Partners 8686 Bluebonnet Blvd. Baton Rouge, LA 70810 225-768-1800 Each Office Independently Owned and Operated

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: