Made this for Thanksgiving once, and I promise it will become a cherished tradition for years to come. Thanks for sharing a meal from my kitchen to yours!
This sweet potato stuffing recipe combines traditional side dish elements with a sweet and savory twist, bringing warmth and vibrant flavors to your Thanksgiving table.
Sweet potato stuffing is one of the first recipes I created during my early days of cooking, inspired by the need for a dish that could bridge tradition with something fresh and exciting. This sweet potato stuffing recipe uses roasted sweet potato cubes, dried cranberries, almonds, and a granola topping to create a unique take on traditional potato stuffing. Its blend of sweet and savory flavors, easy prep time, and reheating options make it a perfect addition to any holiday table. Whether you’re looking for a comforting side dish or a vibrant centerpiece for Thanksgiving or Christmas, this stuffing checks all the boxes.
I remember the first time I made stuffing for Thanksgiving. The recipe I attempted was overly complicated, involving white potatoes, bread cubes, and celery, and the result was far from the savory stuffing mixture I envisioned. My family politely ate their way around it, and I knew I had to rethink everything. That failure led me to this recipe—a dish that has since become a beloved part of our Thanksgiving table, delivering the perfect balance of roasted sweet potatoes, crunch, and bright, festive flavors.
This stuffing is versatile and practical. It can be made a day ahead and is easy to adapt to your personal preferences. Its sweet and savory combination pairs beautifully with traditional Thanksgiving recipes, making it the perfect side dish to serve alongside mashed potatoes, turkey, or vegan sausage.
Ingredients for Sweet Potato Stuffing
- Sweet potatoes: The star of this dish, roasted into tender, caramelized cubes.
- Fresh or Dried cranberries: Add a burst of tangy sweetness to the stuffing mixture.
- Almonds: Provide a crunchy texture and nutty flavor.
- Granola: A toasty topping; oats, crushed crackers, or chopped nuts can be used instead.
- Maple Syrup: Adds natural sweetness and complements the cranberries.
- Coconut oil or Butter: Ensures the sweet potatoes brown evenly and enhances their flavor.
- Salt and pepper: Essential for taste when seasoning.
- Fresh parsley: Adds a bright, herbaceous finish.
- Flour: to keep it all together
- Ground ginger and fresh rosemary for flavor
See recipe card for exact quantities.
Directions
Prep and Preheat
Preheat oven to 375°F (or 350°F for a slightly slower bake). Peel and dice the sweet potatoes into cubes, ensuring even sizes for uniform cooking.
Roast the Sweet Potatoes
Toss the sweet potato cubes in a large mixing bowl with olive oil, salt, and black pepper. Spread them evenly on a large baking sheet and roast for 20-25 minutes, stirring occasionally, until lightly browned and tender.
Prepare the Stuffing Mixture
In a frying pan over medium-high heat, melt 2 tablespoons of olive oil. Add the almonds and sauté for 2-3 minutes until toasted. Remove from heat and set aside.
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Assemble the Stuffing
In a large baking dish or casserole dish, combine the roasted sweet potatoes, toasted almonds, dried cranberries, and a drizzle of honey. Gently stir everything together, ensuring the cranberries and almonds are evenly distributed.
Add the Topping
Sprinkle granola over the stuffing mixture, covering the top layer evenly. This step gives the stuffing its sweet and crunchy crust.
Bake the Dish
Bake at 350°F for 15-20 minutes, or until the granola is golden brown. Remove from heat and let the stuffing cool slightly before serving.
Storage Instructions for Leftover Stuffing
This sweet potato stuffing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F and warm the dish for 10-15 minutes. You can also freeze it for up to a month; just thaw in the fridge overnight before reheating.
Tips and Tricks
- Always evenly toss the sweet potato chunks in olive oil and seasoning to ensure even roasting.
- Add sautéed celery or vegan sausage to the stuffing mixture for a savory twist.
More Fall Flavors
When it comes to cozy autumn meals, few things pair as perfectly as roasted potatoes and broccoli with other fall-inspired recipes. To bring more seasonal flavors to your table, try these Spiced and Chewy Pumpkin Spice Cookies or Pumpkin Spice Muffins. For unique takes on classics, consider this Pumpkin Spice Bars with Cranberries and Glaze or a vibrant Roasted Carrot Dip. You can also elevate the occasion with a festive drink like the Pumpkin Pie Martini Mocktail or a classic Pumpkin Spice Latte made with Pumpkin Spice Syrup.
What I love Serving Over Thanksgiving
For Thanksgiving, your roasted vegetables can sit comfortably alongside these creative dishes: crispy Baked Butternut Squash Chips, flaky Puff Pastry Pumpkin Pockets, or a thoughtfully curated Fall Charcuterie Board. Heartier dishes like an Easy Moussaka or Cheesy Cabbage Casserole, as well as this comforting Slow Cooker Butternut Squash, bring depth and tradition to the meal.
What I love Serving Over Christmas
For Christmas gatherings, bring balance to your holiday table by pairing roasted potatoes and broccoli with sweet and savory treats like Rosemary Shortbread Cookies with Cranberry Coulis or a stunning Christmas Bruschetta. For a sweet finale, enjoy White Chocolate Bark with Cranberries and Pistachios or the indulgent Creamy Baked Feta Dip.
I love starting off this special morning with a Baked Rutabaga Casserole or Baked Oysters Mornay. For a festive main try my Chicken with Dates Casserole or Easy Chicken Hashbrown Casserole. They are sure to bring joy to every guest!
Recipe
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Almond, cranberry and sweet potato stuffing with berry granola crumble
Ingredients
- 2 medium-sized sweet potatoes cut into 1-inch pieces
- 1 cup fresh cranberries
- 1 cup almonds chopped roughly
- 4 tsps ground ginger
- 2 tsps table salt
- 4 TBs fresh rosemary chopped finely
- 4 TBs maple syrup
- 2 & ½ TBs cup coconut oil or butter
- 1.5 cups Berry Blend granola (To sub for this Berry Blend granola, you can use: 1 cup gluten free oats, 2 tablespoons dried cranberries, 2 tablespoons dried currants, 2 tablespoons dried strawberries, 2 tablespoons dried blueberries)
- ½ cup flour (gluten free or all-purpose)
Instructions
- Preheat oven to 375F.
- In a a large mixing bowl, mix yams, cranberries, almonds, ground ginger, salt, rosemary, 2 TBs maple syrup and 2 TBs of coconut oil (or butter). Stir well to combine.
- In a a large mixing bowl, mix yams, cranberries, almonds, ground ginger, salt, rosemary, 2 TBs maple syrup and 2 TBs of coconut oil (or butter). Stir well to combine.
- Coat the inside of a casserole dish thoroughly w coconut oil (or butter). Transfer yams and cranberries mixture to casserole, and spread evenly. Top with berry granola crumble mixture, trying to coat the yams as evenly as possible.
- Cover with tin foil. Bake, covered, for 35 minutes. Test yams for doneness - if they are easily pierced through with a fork, remove from oven; if not, uncover and bake for an additional 5 minutes.
- Plate and serve immediately.
