“Although now tweaked a bit, the original of this recipe was found in the Vegetarian Times Complete Cookbook, 1995.”
READY IN:
47mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sweet potatoes in a steamer basket & steam 10-15 minutes or until tender, & about a minute or two BEFORE they are taken off the burner, add the sliced scallions to steam for several minutes.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, partially mash the potato/scallion combo along with 1 tablespoon of butter.
  4. Add beaten eggs, 1 cup of the bread crumbs, pepper, salt, zest & parsley, then mix well & set aside.
  5. In a small skillet, melt last tablespoon of butter, then add the 2 tablespoons of bread crumbs & toss over medium-high heat.
  6. Spoon stuffing mixture into a baking dish, then sprinkle the toasted bread crumbs over the top & bake about 20 minutes, or until set.
  7. Best served hot!

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