Fire-Roasted Sweet Potato
& Cornbread Dressing
It's time to start planning your Thanksgiving feast. Include fire-roasted sweet potatoes on the menu this year. Your family will thank you.

• 1/2 cup butter
• 1 cup chopped yellow onion
• 1 cup diced celery
• 1 tablespoon minced fresh garlic
• 2 cups breakfast sausage, cooked and crumbled
• 2 teaspoons chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 3 cups Fire-Roasted Sweet Potatoes,
  cut into 1-inch dice
• 2 cups prepared and crumbled cornbread
• 1 cup finely chopped fresh parsley
• 1/2 cup slivered and toasted almonds
• 1 cup chicken broth
• Kosher salt, to taste
• Freshly ground pepper, to taste

In a large saucepot, melt the butter over medium-high heat. Add the onions, celery and garlic to the saucepot and cook for 5 minutes, stirring often. Add the cooked sausage, sage and thyme. Stir together and cook for another 5 minutes. Transfer the mixture to a large bowl and add the fire-roasted sweet potatoes, cornbread, parsley and almonds. Gently mix the dressing together until well combined. Add the chicken broth, a little at a time, until the dressing is very moist. Season to taste with the salt and freshly ground black pepper.

Spoon the dressing into a 9 x 13-inch baking pan. Cover with foil and bake in a preheated 375F oven for 30 minutes. Remove the foil and bake another 10 to 15 minutes, or until the desired crispiness.

Makes 6 servings (with enough for leftovers).