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Stuffing Recipes 'F' to 'Y' 2  |   Fennel Mushroom Stuffing  |  Golden Apricot Rice Dressing  |   Honey Pecan Rice Stuffing  |   Kashmir Rice Dressing  |   Mediterranean Stuffing  |   Mushroom Rice Stuffing  |   Oyster Dressing for Turkey (1906)  |   Oyster Rice Dressing  |   Oyster Sage Dressing  |   Pecan Rice Stuffing  |   Pine Nut Rice Dressing  |   Potato Lovers Stuffing  |   Potato Stuffing for Roast Goose (1896)  |   Potato Sausage Stuffing  |   Reduced Fat Stuffing  |   Sausage, Apple & Sourdough Stuffing  |   Sausage, Fruit & Nut Dressing  |   Skipjack Oyster Dressing  |   Southern Plantation Dressing  |   Southwestern Stuffing  |   Sweet Potato Stuffing  |   Tart and Tasty Stuffing  |   Walnut Sage Stuffing  |   White Castle Turkey Stuffing  |   Wild Rice, Cranberry Sausage Stuffing  |   Wild Rice Stuffing, Cranberry & Pecan  |   Yorkshire Pudding (1904)  |   Yorkshire Pudding (1896)  |

SWEET POTATO STUFFING

Makes 8 Servings

1/2 cup raisins
2 cups canned sweet potatoes, diced
2 cups cornbread, crumbled
1 tablespoon butter or margarine, melted


1. Preheat oven to 350°F.

2. Soak raisins in hot water for 1 hour.

3. Mix all ingredients together. Put into greased casserole dish.

4. Cover, and bake until heated through. Uncover and bake an additional 5 minutes to brown top.

canned sweet potatoes recipes
 

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