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CORNISH HENS WITH SWEET POTATO STUFFING

The Food Journal of Lewis & Clark : Recipes for an Expedition
by Mary Gunderson

Even in buffalo country at the height of summer, Lewis's party had to settle for pigeons instead of meat. Cornish hens, more readily available to the modern cook, make a good substitute.
Makes 3 to 4 servings.

INGREDIENTS

    • 2 Cornish hens (about 12 ounces each)
    • Salt and pepper to taste
    • 3 medium sweet potatoes, peeled and cut into 1/2-inch cubes
    • 1 tablespoon vegetable oil
     

DIRECTIONS

Place the Cornish hens on a baking sheet. Sprinkle with salt and pepper inside and out.

Fill the cavity loosely with sweet potatoes, letting a few sweet potatoes overflow.

Brush oil on each hen.

Bake in a 350°F oven for 1¼ to 1½ hours, or until the juices run clear and the potatoes are tender.

Carve the hens and serve with the sweet potatoes.

To roast on the grill: Prepare the hens on a baking sheet as above.

Place to the side of hot coals.

Cover the grill and roast the hens as above.
 

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