Cornbread and Bacon Stuffing in Sweet Potato Boats

  1 reviews


large sweet potatoes (4 to 4 1/2 lb)
teaspoons oil
cup chopped applewood-smoked bacon
cup finely chopped red onion
cup finely chopped celery
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
cup unsalted butter, softened
box (6 oz) cornbread stuffing mix
cup sweetened dried cranberries
cup coarsely chopped walnuts, toasted
tablespoons real maple syrup
Dash ground nutmeg
Additional real maple syrup


  1. 1 Heat oven to 400°F. Line cookie sheet with foil; spray foil with cooking spray. Pierce sweet potatoes with fork; rub with oil. Place on cookie sheet. Bake about 45 to 55 minutes or until tender when pierced with fork.
  2. 2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium-high heat until crisp; remove with slotted spoon. Cook onion and celery in bacon drippings over medium-high heat for 1 to 2 minutes, stirring frequently, until softened. Add broth and 2 tablespoons of the butter; heat to boiling. Stir in stuffing mix, bacon, cranberries and 2 tablespoons of the walnuts. Remove from heat; cover until needed.
  3. 3 Remove sweet potatoes from oven. Reduce oven temperature to 375°F. When potatoes are cool enough to handle, cut in half lengthwise. Using a melon baller, remove potato flesh, leaving 1/3-inch-thick wall of potato on inside of shell. Set potato shells aside. Place potato flesh in large bowl. Add 2 tablespoons syrup, remaining 2 tablespoons butter and the nutmeg; mash. Spoon about 1/2 cup stuffing mixture into each potato shell; spoon mashed sweet potato mixture over stuffing, leaving some stuffing exposed around side of shell.
  4. 4 Line cookie sheet again with foil; spray foil with cooking spray. Place potato boats on cookie sheet. Bake 15 minutes or until hot. Sprinkle potatoes with remaining 2 tablespoons walnuts; drizzle with additional syrup.




Nutrition Information

Recipe Step Photos

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