Sweet Potato Stuffing
Elevate your holiday table with this delectable Sweet Potato Stuffing, a perfect blend of savory and earthy flavors that brings a vibrant twist to a classic dish. Roasted sweet potatoes add a caramelized sweetness that pairs harmoniously with tender sautéed onions, celery, and a medley of aromatic herbs like sage, thyme, and rosemary. Cubed whole-grain bread soaks up a savory vegetable broth, creating a moist yet lightly crispy dish that bakes to golden perfection. This plant-based and wholesome side dish is not only easy to prepare but also bursting with seasonal flavor, making it a delightful addition to any Thanksgiving or festive feast. Garnished with fresh parsley, this stuffing is sure to impress your guests and leave them asking for seconds!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 3 minced garlic cloves
- 5 cups, cubed whole-grain bread
- 1.5 cups vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1/2-inch cubes.
Toss the sweet potatoes with 1 tablespoon of olive oil and spread them evenly on a baking sheet.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and celery to the skillet and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat.
In a large mixing bowl, combine the roasted sweet potatoes, sautéed vegetables, cubed bread, and all dried herbs (sage, thyme, rosemary), along with the salt and pepper.
Pour the vegetable broth over the mixture gradually, tossing gently to evenly moisten the bread and distribute the ingredients.
Transfer the stuffing mixture to a greased baking dish, spreading it out evenly.
Cover the dish with foil and bake in the oven for 20 minutes at 375°F (190°C).
Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crispy.
Garnish the stuffing with fresh parsley and serve warm.
Nutrition Facts
Calories |
4098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8826 mg | 384% | |
| Total Carbohydrate | 776.8 g | 282% | |
| Dietary Fiber | 115.3 g | 412% | |
| Total Sugars | 123.8 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 4927 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
