Stuffed Sweet Potatoes with Classic Stuffing - Forks Over Knives

Ingredients

• 4 large sweet potatoes, scrubbed and patted dry (about 3 lb.)
• 1½ cups chopped fresh cremini mushrooms (4 oz.)
• ½ cup chopped onion
• 2 stalks celery, sliced (½ cup)
• 2 cloves garlic, minced
• 2 15-oz. cans no-salt-added chickpeas, rinsed and drained
• 2 cups ½-inch whole wheat bread cubes, dried (see tip in intro)
• ½ cup chopped fresh parsley
• 1½ teaspoon poultry seasoning
• Sea salt and freshly ground black pepper, to taste
• ¼ to ⅓ cup low-sodium vegetable broth