Sweet Potato Stuffing

• Vegetable oil cooking spray
• 1 cup chopped onion
• 1 cup chopped celery
• ½ tsp ground cinnamon
• ½ tsp dried sage
• ½ tsp dried thyme
• black pepper to taste
• 1 cup lowfat chicken broth
• 4 cup cubed whole wheat bread dried
• 1 can yams drained and cubed

Lightly spray a large, non-stick skillet with vegetable oil cooking spray and heat over medium-high. Sauté the chopped onion and celery until golden. Add the broth and seasonings. Bring to a boil, reduce heat to low and simmer for 5 minutes. Broth should be reduced to half the amount. Add the yams and bread crumbs, stir well and adjust the consistency with more broth or a little water if you like it moist. Place in an oiled casserole dish; cover and bake at 350° for 20-30 minutes. Serve hot.

Makes 6 servings. Serving size: ¾ cup 
 
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Nutritional analysis per serving: 

Calories 140
Calories from Fat 15
Saturated Fat 0g
Total Fat 2g
Cholesterol 0mg
Sodium  310mg
Total Carbohydrate 26g
Dietary Fiber 6g
Protein 6g
 
Exchanges: 1 fat, 2 bread 
Source: Communicating Food for Health