Sweet Potato Cranberry Pecan Stuffing is a delightful blend of savory and sweet flavors, perfect for elevating your holiday dining experience. Imagine the aroma of Roasted Potatoes recipe-for-flavor-lovers/”>Sweet Chili Chicken pairing.
This stuffing has a special place in my heart, often gracing our Thanksgiving table and bringing family together in joyous laughter. Whether you’re hosting a festive gathering or just craving comfort food, this dish promises to deliver an amazing flavor experience that will leave everyone asking for seconds.
Why You'll Love This Recipe
- This Sweet Potato Cranberry Pecan Stuffing is incredibly easy to prepare, making it perfect for busy cooks
- Its flavor profile strikes the right balance between sweet and savory, appealing to all palates
- The vibrant colors make it visually stunning on any dining table
- Versatile enough to complement turkey or stand alone as a vegetarian delight, it’s a must-try!
I remember the first time I made this stuffing; my family was hooked after one bite, and it quickly became a holiday staple.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: High Protein Crockpot Meals.
Sweet Potatoes: Choose firm ones with smooth skin; they’ll add a natural sweetness and creamy texture.
Cranberries: Fresh or dried work great; they provide a tart burst of flavor that complements the sweet potatoes beautifully.
Pecans: Toasted pecans bring a delightful crunch; opt for raw or roasted depending on your preference.
Onion: Use yellow or white onions for their sweetness; sauté until translucent to enhance the flavor base.
Celery: Adds a nice crunch and freshness; chop finely so it melds well with other ingredients.
Vegetable Broth: Use low-sodium broth for better control over seasoning while keeping everything moist.
Herbs (Thyme, Sage): Fresh herbs elevate this dish; they add depth and aromatic qualities that are essential for stuffing.
Olive Oil: A splash of olive oil helps with sautéing vegetables while contributing healthy fats to the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Sweet Potatoes: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into small cubes. Toss them with olive oil, salt, and pepper before spreading them on a baking sheet.
Roast Until Tender: Bake sweet potatoes in the oven for about 25-30 minutes until they’re fork-tender and caramelized at the edges. Enjoy the aroma wafting through your kitchen!
Sauté Aromatic Veggies: In a large skillet over medium heat, add olive oil. Sauté chopped onion and celery until softened and fragrant, about 5-7 minutes. This will build an incredible foundation for your stuffing.
Add Cranberries and Herbs: Stir in cranberries along with thyme and sage. Cook for another 2-3 minutes until cranberries soften slightly; their tartness will brighten up the mixture.
Toss Everything Together: In a large mixing bowl, combine roasted sweet potatoes, sautéed veggies, pecans, and vegetable broth. Mix gently but thoroughly until all ingredients are evenly coated.
Bake Your Stuffing: Transfer the mixture to a greased baking dish. Bake at 350°F (175°C) for about 20-25 minutes until heated through and slightly crispy on top. The smell will have everyone gathering around!
Enjoy this enticing Sweet Potato Cranberry Pecan Stuffing as part of your holiday feast or anytime you want something comforting and delicious! Loaded Potato Soup recipe.
You Must Know
- Sweet Potato Cranberry Pecan Stuffing is not just delicious; it’s a festive showstopper
- The vibrant colors and aromas make it an instant crowd-pleaser
- Perfect for holiday dinners, it elevates any meal with its unique blend of flavors and textures
Perfecting the Cooking Process
Start by roasting your sweet potatoes for maximum sweetness. While they roast, sauté onions and celery to build flavor, then combine everything before baking for a cohesive stuffing experience. French Onion Pot Roast.
Add Your Touch
Feel free to swap pecans for walnuts or add a touch of maple syrup for extra sweetness. Experiment with spices like sage or thyme to create your signature stuffing flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, place in a preheated oven at 350°F until warmed through, about 20 minutes.
Chef's Helpful Tips
- Always use fresh herbs for the best flavor impact in your stuffing
- Don’t rush the roasting process; caramelization enhances sweetness
- Taste as you go—adjust seasoning to match your personal preferences and impress your guests!
The first time I made Sweet Potato Cranberry Pecan Stuffing, my family practically licked the bowl clean. Their smiles made me realize this dish was destined to be a holiday favorite.
FAQ
Can I make Sweet Potato Cranberry Pecan Stuffing ahead of time?
Absolutely! Prepare it a day in advance and refrigerate until baking.
What can I substitute for pecans in the recipe?
Walnuts or almonds work great as substitutions if you have nut allergies.
How long can I store leftover stuffing?
Leftover stuffing can be stored safely in the fridge for up to four days.
Sweet Potato Cranberry Pecan Stuffing
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
Description
Sweet Potato Cranberry Pecan Stuffing is a festive and flavorful dish that combines the sweetness of roasted sweet potatoes with tart cranberries and crunchy pecans. This delightful stuffing not only enhances your holiday table but also provides a warm, comforting side that brings loved ones together. Easy to prepare and visually stunning, it’s perfect for Thanksgiving or any cozy meal.
Ingredients
- 2 cups sweet potatoes, diced
- 1 cup fresh or dried cranberries
- 1 cup pecans, chopped
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup low-sodium vegetable broth
- 2 tsp olive oil
- 1 tsp fresh thyme, chopped
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a skillet over medium heat, sauté onion and celery in olive oil until soft (about 5-7 minutes).
- Stir in cranberries, thyme, and sage; cook for another 2-3 minutes.
- In a large bowl, combine roasted sweet potatoes, sautéed mixture, pecans, and vegetable broth. Mix gently.
- Transfer to a greased baking dish and bake at 350°F (175°C) for 20-25 minutes until heated through and slightly crispy on top.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 10g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added sweetness, consider drizzling maple syrup over the stuffing before baking. - Substitute pecans with walnuts or almonds if needed.