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Cornbread and Bacon Stuffing in Sweet Potato Boats

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  • Prep 45 min
  • Total 2 hr 10 min
  • Ingredients 13
  • Servings 8
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Cook cornbread and bacon with Progresso® chicken broth to make a tasty stuffing for sweet potatoes - a flavorful side dish.
By Pillsbury Kitchens
Updated Jun 23, 2014
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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
Make With
Progresso Broth

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Assemble sweet potato boats ahead of time; cover and refrigerate. Bake just before serving.

Nutrition Information

230 Calories, 10g Total Fat, 4g Protein, 31g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
300mg
13%
Potassium
490mg
14%
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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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