2 medium sweet potatoes
4 slices bacon
Butter
3/4 cup chopped onion
1 clove garlic, minced
2 cups chopped fresh collard greens or swiss chard
3 cups corn bread stuffing mix
½ cup coarsely chopped pecans
1 Tablespoon snipped fresh parsley
¼ teaspoon coarsely ground black pepper
1 to 1 ¼ cups chicken broth
Preheat oven to 325 F.
Wash, peel, and cut sweet potatoes into ½ inch chunks.
Boil 10-12 minutes, or until tender.
Drain and set aside to cool at least 20 minutes.
In a large skillet cook bacon until crisp.
Drain bacon on paper towels. Leave drippings in skillet.
Crumble bacon and set aside.
Add butter to drippings in pan to make 3 tablespoons.
Cook onion over medium heat until just tender. Add garlic and cook for 30 seconds.
Add greens or chard and cook 5 minutes, or until just tender.
In a large bowl, combine potatoes, bacon, onion mixture, stuffing mix, pecans, parsley, and pepper.
Add enough broth to moisten.
Toss lightly to combine.
Put into a 2 quart casserole.
Cover and bake 45 minutes.
Can also be used to stuff 8–10 lb. Turkey.
Makes 8-10 servings.
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