Sweet Potato Stuffing

The Sweet potato stuffing is a favorite of mine. My Great Aunt, we called her Nen Mae, she always made the stuffing for Thanksgiving, Christmas, and Easter. Our family would get together and Nen Mae would cook a big meal. I would always take leftovers home. She even made the stuffing for me for my birthday.

• 3 pounds sweet potatoes
• 6 tablespoons olive oil
• 3 tablespoon butter
• 1 medium onion, minced
• 1/2 stalk celery minced (optional)
• 1/4 medium sweet pepper minced or 6 Puerto Rico sweet peppers
• 1/4 teaspoon thyme
• 1/2 cup tomato sauce
• 1 teaspoons parsley
• Dash pepper (black)
• 3-4 tablespoon brown sugar
• 1/4 - 1 cup milk
• 1/4 cup raisins
• 2 eggs

METHOD

Peel potatoes; boil in salted water, drain and mash.

Preheat oven to 325°F.

While potatoes are boiling, warm frying pan and add oil and butter. When oil is heated add minced onions, celery and sweet pepper. Cook over a low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook for 3 minutes.

Add mixture to mashed potatoes and mix thoroughly. Add milk, raisins and eggs. The mixture should be a little moister than mashed potatoes. If not moist enough just add a little more milk and butter.

Pour in a greased flat-baking pan; bake in preheated 325°F oven for 45 minutes to 1 hour. Top should be golden brown when done. Good for stuffing turkey or chicken.

Recipe from www.inmamaskitchen.com

Contributor: Eleanor Murphy

 

top of page