Sweet Potato Stuffing is so easy to make and has a bit of magic in every delicious bite. Stuffing is generally made for the holidays, but it can be served with various other dishes all year, such as our air-fried Cornish hen, grilled turkey steak, or baked catfish.
How do you keep stuffing moist?
For this recipe, the sweet potatoes keep the stuffing nice and moist. To keep the filling if you're not using sweet potatoes, adding enough liquid or stock and fat in the form of vegan or regular butter will help keep the stuffing moist. Another way to keep stuffing moist is using lighter breads such as sourdough, white, wheat, or brioche. Also, trim off the crust, as the crust will be hard and chewy when mixed into stuffing.
Are sweet potatoes healthy for weight loss?
Yes, sweet potatoes are healthy for weight loss. Sweet potatoes are rich in fiber and packed with water. So, they help you feel full faster, promoting weight loss.
Is sweet potato a vegetable or a carb?
Sweet potatoes are considered both a root vegetable and a carb, containing 20 grams of carbohydrates in every 100 grams of sweet potatoes.
Do you peel sweet potatoes before baking?
Peeling potatoes before baking is not necessary and is a personal preference; however, leaving the peel on adds more fiber, antioxidants, and vitamins/minerals including 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
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 an additional 5 minutes until the sweet potatoes are fully cooked through.
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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