Indulge in the magic of Sweet Potato Stuffing, a delightful dish that's a breeze to make and bursts with flavor in every bite. While traditionally a holiday favorite, this versatile stuffing pairs perfectly with dishes like our air-fried Cornish hen, grilled turkey steak, or baked catfish, making it a year-round culinary delight!
How do you keep stuffing moist?
In this recipe, sweet potatoes play a role in keeping the stuffing moist. If you're not using sweet potatoes, add sufficient liquid or stock along with fat like vegan or regular butter to maintain moisture. Opting for lighter bread varieties such as sourdough, white, wheat, or brioche also helps. Additionally, trimming off the crust prevents it from becoming hard and chewy when mixed into the stuffing.
Are sweet potatoes healthy for weight loss?
Yes, sweet potatoes can be part of a healthy weight-loss diet. They are fiber-rich and have a high water content, which may help you feel fuller for longer, potentially supporting weight-loss efforts.
Is sweet potato a vegetable or a carb?
Sweet potatoes are categorized as both a root vegetable and a carbohydrate source. They contain about 20 grams of carbohydrates per 100 grams of sweet potatoes.
Do you peel sweet potatoes before baking?
Whether to peel sweet potatoes before baking is a matter of personal preference. While peeling is not necessary, leaving the peel on provides additional fiber, antioxidants, and essential nutrients like vitamins A, C, and potassium.
Ingredients
1/4 cup Vegan Butter, cubed
1 large Sweet Potato, peeled, diced small
1 medium Yellow Onion, peeled, diced small
2 stalks Celery, trimmed, diced small
1 large Carrot, peeled, diced small
1 cup Vegetable Broth
1 teaspoon Poultry Seasoning
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
6 cups Dried Sourdough Bread, cut into small cubes
Sea Salt and Black Pepper to taste
2 tablespoons Italian Parsley Leaves, finely chopped
Instructions
Preheat the oven to 350 °F and set a large pan on medium heat on the stovetop. Add the vegan butter and heat until melted.
Add the sweet potatoes and onions to the pan, and sauté for 5 minutes until the vegetables have caramelized and softened.
Add the celery and carrots to the pan, cooking the vegetables for 5 minutes until the sweet potatoes are fully cooked.
Stir in the vegetable broth, poultry seasoning, onion, and garlic powder, and bring the ingredients to a simmer.
Add the bread, tossing everything together until the bread has softened and absorbed all the liquid from the pan.
Season with salt and pepper to taste before adding in the parsley. Mix until the ingredients are well combined.
Add the stuffing into a baking dish and use a wooden spoon or spatula to press down and even out the stuffing.
Wrap the dish in foil before placing it in the oven to bake for 15 minutes.
Remove the foil from the stuffing, and bake for 5 minutes to brown the top.
Allow the stuffing to cool for a few minutes before portioning and serving.
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