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Cornbread and Bacon Stuffing in Sweet Potato Boats

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1 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 15mg; 6%
Sodium: 300mg; 13%
Total Carbohydrate: 31g; 10%
Dietary Fiber 4g 15% Sugars 12g
Protein: 4g

% Daily Value*:

Vitamin A: 350%; 350%
Vitamin C: 15%; 15%
Calcium: 6%; 6%
Iron: 6%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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