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Sweet Potato-Pecan Cornbread Stuffing Cups

Prep Time
15
min.
Total Time
40
min.
Servings

8 servings

Diced sweet potatoes and dried cranberries dot these sweet-and-savory stuffing cups. We threw in pecans just for crunch.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Melt butter in large skillet on medium heat. Add the sweet potato; cook and stir 5-7 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and pecans. Add in the egg; mix lightly.
  • Spoon into 8 greased muffin cups, mounding mixture as necessary to use all the stuffing mixture.
  • Bake 10 min. or until stuffing cups are heated through.

Substitute

For extra flavor, use chicken or turkey broth instead of the water in this recipe.

Substitute

Feel free to use PLANTERS Walnuts instead of the pecans.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

K:68759v0:185795

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