Recipe and Photo by Carrie Robinson, Frugal Foodie Mama
15 Min(s) Prep
25 Min(s) Cook
Diced sweet potatoes and dried cranberries dot these sweet-and-savory stuffing cups. We threw in pecans just for crunch.
What You Need
Original recipe yields 8 servings
2 Tbsp. butter
1 cup peeled, diced fresh sweet potato
1-1/2 cups water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1/3 cup dried cranberries
1/2 PLANTERS Pecans, toasted chopped
1 egg, beaten
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Let's Make It
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.
For extra flavor, use chicken or turkey broth instead of the water in this recipe.
Feel free to use PLANTERS Walnuts instead of the pecans.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.