Celebrate the Season - Thanksgiving Cooking Contest
Rhinelander, Wisconsin

Cornbread ‘n Bacon Stuffing in Sweet Potato Boats

Cook cornbread and bacon with Progresso® chicken broth to make a tasty stuffing for sweet potatoes - a flavorful side dish.

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  • prep time 45 min
  • total time 2 hr 10 min
  • ingredients 13
  • servings 8
 

Ingredients

4
large sweet potatoes (4 to 4 1/2 lb)
2
teaspoons oil
1/3
cup chopped applewood-smoked bacon
1/4
cup finely chopped red onion
1/4
cup finely chopped celery
1 1/2
cups Progresso® chicken broth (from 32-oz carton)
1/4
cup unsalted butter, softened
1
box (6 oz) cornbread stuffing mix
1/4
cup sweetened dried cranberries
1/4
cup coarsely chopped walnuts, toasted
2
tablespoons real maple syrup
Dash ground nutmeg
Additional real maple syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 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 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 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.
  • 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 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 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 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.

EXPERT TIPS

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Expert Tips

To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Assemble sweet potato boats ahead of time; cover and refrigerate. Bake just before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
300mg
300%;
Total Carbohydrate
31g
31%
(Dietary Fiber
4g
4%
  Sugars
12g
12%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
350%;
Vitamin C
15%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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