Sweet Potato Stuffing

Step 1: Sweet Potato ... Peel and dice. Microwave 3-4 minutes in a small bowl covered with plastic wrap. You aren't cooking them all the way through, just giving them a head start. They will finish cooking in the oven with the stuffing.

Step 2: Vegetables ... In a large saute pan, add the butter and melt on medium high heat. Add in the celery and onion and cook 2-3 minutes - then add in the mushrooms and cook another 2-3 minutes. Add in the pimentos and then transfer the vegetables to a large bowl.

Step 3: Stuffing ... Mix 1 cup of the chicken broth with the egg and slowly add to the vegetables, (make sure the vegetables are cooled off a bit) otherwise your egg could scramble. Then add in the stuffing cubes, seasoning, salt, and pepper and mix well. Let the stuffing set a few minutes to absorb the broth. Then add the remaining broth and the sweet potatoes and toss once again. The stuffing should be very moist. If you like your stuffing very moist, add a bit more chicken broth.

Step 4: Bake ... Transfer the stuffing to a baking dish sprayed with a non-stick spray. Bake at 350 degrees, uncovered on the middle shelf for 20-30 minutes until golden brown.

Step 5: Serve ... Roasted chicken, turkey, cornish hens are perfect to serve with this stuffing. Chopped pecans would also be a nice addition. ENJOY!