Sweet Potato, Orange, and Dried Cranberry Stuffing

• 2 large sweet potatoes, scrubbed but not peeled (about 1 1/2 pounds)
• 5 cups coarsely crumbled cornbread, dried overnight
• 1 (11 ounce) can mandarin oranges in light syrup, drained
• 12 cup dried cranberries
• 3 tablespoons chopped fresh parsley
• 2 oranges, zest of, grated
• 2 teaspoons crumbled dried sage
• 2 eggs, beaten
• 1 -1 12 cup turkey broth or 1 -1 12 cup chicken broth, as needed
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper

1. Put the yams in a big pot and add enough cold water to cover by 2 inches; bring to a boil over high heat.
2. Decrease heat to medium and cook until yams are just tender when pierced with the tip of a knife, 20-25 minutes.
3. Drain and rinse under cold water until easy to handle; peel yams and cut into 3/4 inch cubes.
4. In a big bowl, combine the yams, cornbread, mandarin oranges, dried cranberries, parsley, orange zest, and sage.
5. Gradually stir in the eggs and about 1 cup broth.
6. Season with salt and pepper; transfer mixture to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake in a preheated 350 oven for 30 minutes (for crustier top, uncover the last 15 minutes of baking).

sweet potatoes, overnight, mandarin oranges, cranberries, parsley, oranges, sage, eggs, turkey broth, salt, ground black pepper

Taken from www.food.com/recipe/sweet-potato-orange-and-dried-cranberry-stuffing-330953 (may not work)