Description

Sweet Potato Cranberry Pecan Stuffing is a festive dish that combines the sweet earthiness of roasted sweet potatoes with the tartness of fresh cranberries and the crunch of toasted pecans. This colorful stuffing not only elevates your holiday table but also brings warmth to family gatherings, making it a cherished recipe for Thanksgiving or any cozy meal.

Ingredients

Scale

2 cups diced sweet potatoes (about 2 medium)
1 cup fresh cranberries
1 cup toasted pecans
4 cups cubed day-old sourdough bread
1 cup low-sodium vegetable broth
1 cup diced onion
1 cup diced celery
1 tsp fresh thyme
1 tsp fresh sage
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C). Grease a large baking dish.
Roast diced sweet potatoes on a baking sheet for about 25 minutes until golden brown and tender.
In a skillet, sauté diced onion and celery over medium heat for 5-7 minutes until softened.
Add cranberries and pecans to the skillet, cooking for an additional 3-4 minutes.
In a large bowl, mix roasted sweet potatoes, sautéed mixture, bread cubes, herbs, and vegetable broth. Toss gently to combine.
Transfer to the greased baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for another 15 minutes until crispy.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 280
Sugar: 8g
Sodium: 450mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: Feel free to substitute pecans with walnuts or add spices like nutmeg for extra warmth. For a hint of brightness, consider adding orange zest or juice.