1 large sweet potato
salt and pepper to taste
1 cup chopped onion
3/4 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup chopped pecans
1 tablespoon chopped fresh parsley
2 (10 ounce) cans peeled and crushed tomatoes with juice
1/2 cup chopped onion
1/2 cup chopped celery
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) can whole kernel corn
1 1/2 tablespoons butter
1 (15 ounce) can peeled and canned diced potatoes, undrained
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Braze 1 1/2 cups of potatoes and discard skins.
In a medium bowl, mix salt, pepper, onion, celery, green bell pepper, pecans, parsley, onion, celery, green pepper, potatoes, tomatoes, celery, corn and whole kernel corn.
In a medium saucepan over medium heat, melt butter and saute onion and celery until tender, about 5 minutes.
Place potatoes on a baking sheet and brown on both sides.
Bake at 350 degrees F (175 degrees C) for 1 hour or until tender. Remove from oven, leaving skins intact.
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