Ingredients

• 1 8- to 10-ounce sweet potato, peeled, diced
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup diced red-skinned apple
• 1/3 cup chopped celery
• 1 1/2 cups herb-seasoned stuffing mix
• 1/2 teaspoon rubbed dried sage
• 1 cup canned low-salt chicken broth

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Instructions

1. Preheat oven to 375°F. Butter 4-cup casserole. Cook potato in small pot of boiling salted water until just tender, about 5 minutes. Drain and set aside.
2. Heat oil in heavy medium skillet over medium heat. Add onion, apple and celery and sauté until onion is translucent, abut 5 minutes. Add potato and sauté 1 minute. Add stuffing mix, sage and broth. Cover skillet, reduce heat to medium-low and cook until stock is absorbed, about 10 minutes. Season to taste with salt and pepper. Transfer dressing to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.) Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until top begins to brown, about 15 minutes.