Description
This delightful Sweet Potato Stuffing combines sweet and savory flavors for a cozy dish perfect for holiday gatherings or family dinners.
Ingredients
Scale
- 2 cups sweet potatoes (peeled and cubed)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 cups bread crumbs
- 1 cup vegetable broth (low-sodium)
- 1 tsp fresh thyme (or 0.5 tsp dried)
- 1 tsp fresh sage (or 0.5 tsp dried)
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and cube the sweet potatoes. Toss them with olive oil and salt, then roast on a baking sheet for about 25 minutes until tender and slightly caramelized.
- In a large skillet over medium heat, add olive oil. Sauté diced onions and celery until softened, about 5-7 minutes. Add thyme and sage in the last minute of cooking.
- In a large bowl, mix roasted sweet potatoes with sautéed vegetables and bread crumbs. Gradually add vegetable broth until the mixture is moist but not soggy.
- Transfer mixture to a greased baking dish, cover with foil, and bake for about 30 minutes. Remove foil for the last five minutes to allow the top to brown.
- Serve warm as a side dish or enjoy it as a stand-alone vegetarian option.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For unique flavors, consider using different types of bread like cornbread or whole wheat. - Add nuts or dried cranberries for an extra crunch or sweetness. - To store leftovers, keep in an airtight container in the fridge for up to four days.