by sweetwatercooks
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sweetwatercooks's Notes:
Expand4 sweet potatoes Ask a question about this ingredient
1 loaf of sourdough Ask a question about this ingredient
1 onion Ask a question about this ingredient
7 strips bacon Ask a question about this ingredient
olive oil Ask a question about this ingredient
1/2 cup toasted pecans chopped Ask a question about this ingredient
1/2 cup dried cranberries Ask a question about this ingredient
1/2 teaspoon fresh thyme Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon paprika Ask a question about this ingredient
heat oven to 425 degrees
Ask a question about this steppeel and dice sweet potato and toss with olive oil
Ask a question about this steplay sweet potato on parchment covered baking sheet
Ask a question about this steproast for approx. 20 minutes or until you can pierce pieces with fork easily
Ask a question about this stepAt the same time lay diced sourdough on baking sheet and place in oven for approx. 5 minutes to toast
Ask a question about this stepSaute onion in olive oil just until softened
Ask a question about this stepSeason onion with s&p
Ask a question about this stepFry bacon until just crispy and dice into bite sized pieces
Ask a question about this stepIn a large bowl combine sweet potato, toasted bread, onion, bacon
Ask a question about this stepAdd to mixture toasted pecans and cranberries
Ask a question about this stepAdd spices and season with s&p
Ask a question about this stepAdd 1 cup chicken broth slowly (just enough to moisten mixture)
Ask a question about this stepStuff bird with mixture or if baking: Heat oven to 325 and bake for 1 hour
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
