Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Wash sweet potatoes; prick several times with a fork. Place on a microwave-safe plate. Microwave on High for 4 to 6 minutes or until tender; cool at least 20 minutes. Peel potatoes and cut into 1/2-inch cubes; set aside.
Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon; set aside. Measure drippings. If necessary, add butter to drippings to make 3 tablespoons. Cook onion in reserved drippings over medium heat until just tender. Add garlic; cook 30 seconds. Add collards (or chard) and cook 5 minutes more or until tender.
Combine sweet potatoes, bacon, onion mixture, stuffing mix, pecans, parsley and pepper in a large bowl. Add enough broth to moisten; toss lightly to combine. Transfer to a 2-quart casserole or baking dish; cover. (Or use to stuff an 8- to 10-pound turkey.) Bake casserole about 45 minutes or until heated through (165°F).