Sweet Potato Cornbread Stuffing

• 2 1/2 cups cooked yams, cut into 1-inch cubes
• 1 cup onion, chopped
• 1 cup celery, sliced
• 2 tablespoons margarine
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ginger
• 1 (16 ounce) package cornbread stuffing mix
• 1/2 cup chopped pecans
• 1 (14 1/2 ounce) can chicken broth

1. Preheat oven to 375u0b0F.
2. Melt margarine in a nonstick skillet. Add yams, onion and celery and sate until tender - about 7-10 minutes.
3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Mix gently.
4. Slowly add broth and toss to moisten. Place stuffing in buttered casserole dish and bake covered 30 minutes.
5. Take off lid and bake uncovered an additional 15 minutes or till top is lightly browned and stuffing is heated through.

yams, onion, celery, margarine, fresh parsley, ginger, cornbread stuffing mix, pecans, chicken broth

Taken from www.food.com/recipe/sweet-potato-cornbread-stuffing-266857 (may not work)