Yam Cornbread Stuffing

Ingredients:
2 cups fresh sweet potatoes (yams), peeled and chopped
1 cup chopped onion
1 cup sliced celery
2 Tbsp light margarine
1/4 cup chopped parsley
1 tsp ground ginger
5 cups crumbled cornbread
1/4 cup pecans
Chicken broth

Directions:
In a large skillet, cook sweet potatoes, onion and celery in margarine for 5 to 7 minutes, or until just tender. Spoon mixture into a large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to coat. Add enough chicken broth to moisten.

Place stuffing in a casserole dish which has been sprayed with nonstick coating. Bake uncovered for 45 minutes or until heated through.

Makes about 6 cups (12 1/2-cup servings).

Nutrition information per serving:
Calories: 171
Total Fat: 7g
Carbohydrate: 25g
Cholesterol: 26mg
Sodium: 271mg
Protein: 4g
Exchanges: 2 Bread/Starch, 1 Fat