Published:
Oct 8th 2023
by 
Last updated: Dec 25th 2024
Transform your holiday table with this delectable Sweet Potato Stuffing Recipe, a heartwarming dish that combines the natural sweetness of sweet potatoes with savory herbs and spices. Perfect for Thanksgiving, Christmas, or any gathering, this recipe offers a delightful twist on traditional stuffing, delivering both flavor and nutrition in every bite.
- Bread Choice: Use stale or lightly toasted bread for better absorption of flavors.
- Customization: Add dried cranberries or nuts for a touch of sweetness and crunch.
- Moisture Matters: If the stuffing looks dry, add a splash of vegetable broth before baking.
- Serve alongside roasted meats or plant-based mains.
- Pair with a crisp side salad or roasted vegetables for a complete meal.
- Enjoy as a standalone dish for a light, satisfying meal.
- Bread Substitute: Use gluten-free bread for a gluten-free version.
- Add Protein: Mix in cooked sausage or plant-based alternatives for added richness.
- Dairy-Free: Substitute vegan butter to make the recipe fully plant-based.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warmed through, adding a splash of broth if needed.
- Freezing: Freeze in a freezer-safe container for up to 1 month; thaw and reheat before serving.
- Sweet Potatoes: Adds natural sweetness and creaminess.
- Sourdough Bread: Provides a sturdy base that absorbs flavors well.
- Vegetable Broth: Enhances the stuffing's moisture and flavor.
- Carrots, Celery, and Onion: Adds depth and crunch.
- Herbs and Spices: Poultry seasoning, garlic powder, and parsley create a fragrant and savory profile.
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.
Can I make this stuffing ahead of time?
Yes, prepare and store it in the refrigerator for up to a day before baking.
Can I use other types of bread?
Yes, white, wheat, or gluten-free bread works well. Adjust the broth amount if using denser bread.
How to Make Sweet Potato Stuffing
Begin by sautéing diced sweet potatoes, onions, celery, and carrots in melted vegan butter until softened and fragrant. Add the vegetable broth, poultry seasoning, and other spices, stirring to combine. Toss in the sourdough bread cubes, ensuring they are evenly coated with the mixture.
Transfer the stuffing to a baking dish, pressing it down gently with a spatula. Cover with foil and bake at 350°F for 15 minutes. Remove the foil and bake for an additional 5 minutes to achieve a golden crust. Let it cool for a few minutes before serving.
Time & Serves
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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