Sweet-potato dressing w/mushrooms & pecans - country livi
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Large (2 lb) sweet potatoes, peeled and cut into large chunks | |
| ½ | teaspoon | Dried thyme leaves |
| ½ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Dried marjoram leaves |
| ¼ | teaspoon | Dried sage leaves crumbled |
| ¼ | teaspoon | Salt (opt.) |
| 1 | tablespoon | Vegetable oil |
| 2 | Large onions, coarsely chopped | |
| 1 | 10-oz pk mushrooms, sliced | |
| 5 | Slices whole-wheat bread, toasted and cut into cubes | |
| ½ | cup | Pecans, finely chopped |
Directions
1. In 4-quart saucepan, place potatoes and add water to cover. Heat to boiling over high heat, then reduce heat to me- dium. Cover and cook potatoes until tender. Drain, reserving ¼ C liquid.
2. Add reserved liquid, thyme, pepper, marjoram, sage, and salt, if desired, to potatoes. With potato masher or electric mixer, mash until fluffy. Set aside.
3. In large, nonstick skillet, heat oil over medium heat. Add onions; saute until lightly browned. Stir in mushrooms; cover and cook, stirring occasionally, until mushrooms are tender. Remove from heat.
4. Stir onion mixture, bread, and pecans into mashed sweet potatoes.
Serve immediately or let cool and refrigerate.
Country Living/Nov/90 Scanned & fixed by DP & GG Submitted By MICHAEL ORCHEKOWSKI On 11-21-94