Superb Sweet Potato Stuffing

Ingredients

1 ½ - 2 pounds sweet potatoes, washed but not peeled

(Japanese purple skinned is the preferred chestnut-flavored

Variety but any type is fine)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

½ - 1 pound pork sausage

1 onion, chopped

½ cup chopped celery, optional

½ cup white wine or beer

2 tablespoons fresh chopped herbs, preferable with some

Rosemary and sage

Instructions

Preheat the oven to 350 degrees. Cut the sweet potatoes into ½ inch chunks, place in a baking pan, toss with olive oil, salt and pepper and bake until soft, approximately 30 minutes. In a saute pan, cook the sausage until fully cooked, then add onions and celery and saute until they are soft. Add the wine or beer and simmer another 30 seconds. Let cool, then add the fresh herbs and toss with the sweet potatoes. Taste for salt and pepper and adjust if needed. Generously salt and pepper the inside of a raw chicken or turkey and stuff it. Rub the outside with salt and pepper. Roast as per any other poultry recipe.

Recipe from The Farmers’ Market Cookbook by Julia Shanks and Brett Grohsgal