Spiced Sweet Potato Stuffing

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

  1. 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.
  2. 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