Spiced Sweet Potato Stuffing
1-1 ¼ cups reduced sodium chicken broth
2 cups chopped, peeled sweet potato
12 slices raisin bread (about 12 oz), lightly toasted
2 Tbsp butter, melted
1 ½ tsp Jamaican jerk seasoning
- Preheat oven to 325’F. In medium saucepan, bring ¾ cup of the broth to boiling. Add the sweet potato. Return to boiling, reduce heat. Cover and cook for 7 to 10 minutes or just until tender. Do not drain. Transfer to large bowl. Stir in raisin bread, butter, and jerk seasoning. Drizzle with enough remaining broth to moisten, tossing gently.
- Spoon stuffing into a 2 quart square baking dish. Cover loosely with foil. Bake for 20 to 25 minutes or until heated through.
Makes 10 servings.
130 kcal; 4 Gm fat; 2gm sat fat; 6mg cholesterol; 255 mg sodium; 22 gm CHO, 2 gm Fiber; 3 gm PRO.
Exchanges: 1.5 Carb; ½ fat