Bellevue, Nebraska

This is pretty tasty. My kids like it with carrot/celery/pepper pieces in their lunches.

The Ginger brings such a TASTY zing to the sweet potato's! I had to change things around to make it work for me. I melted the butter in a sauce pan (NO OLIVE OIL), added all ingredients except for the sweet potato's (PLUS 1 TEASPOON VANILLA) and then put the sliced up potato's in and coated them. Poured all of it into a 9x9 glass baking dish, covered it, and stuck it into the fridge until about an hour before it was time to eat. Once removed from the fridge, I stirred again, baked at 350 (stirring halfway thru cooking time) for almost an hour. This allowed me to prep the dish way earlier in the day, and it was SOOOO easy & SOOO good! Yes, a bit sweet, but that's how they're supposed to be!

Not the most appealing stuffing to serve, but the flavor is FANTASTIC!!! I wasn't a big mushroom fan, but tried it with Baby Bella's, and it added a wonderful rich flavor. I use seasoned dryed cubes (bag) and add only poultry seasoning. I prepare it the night before (minus the eggs), and then put it all together in the morning, cook on low and check for moistness every hour.