Sweet-potato dressing with mushrooms and pecans - country

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

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