Sweet Potato-Pecan Cornbread Stuffing Cups

• 2 Tbsp. butter
• 1 cup peeled, diced fresh sweet potato
• 1-1/2 cups water
• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
• 1/3 cup dried cranberries
• 1/2 PLANTERS Pecans, toasted chopped
• 1 egg, beaten

1. Heat oven to 350 degrees F.
2. Melt butter in large skillet on medium heat.
3. Add the sweet potato; cook and stir 5-7 min.
4. or until crisp-tender.
5. Stir in water.
6. Bring to boil.
7. Remove from heat.
8. Stir in stuffing mix, cranberries and pecans.
9. Add in the egg; mix lightly.
10. Spoon into 8 greased muffin cups, mounding mixture as necessary to use all the stuffing mixture.
11. Bake 10 min.
12. or until stuffing cups are heated through.

butter, fresh sweet potato, water, stove, cranberries, pecans, egg

Taken from www.kraftrecipes.com/recipes/sweet-potato-pecan-cornbread-stuffing-cups-185795.aspx (may not work)