Sweet Potato Cranberry Pecan Stuffing is a whole new take on stuffing! A little bit sweet, a little bit savory, and the perfect addition to your Thanksgiving or Christmas table!
Of all the holiday side dishes, stuffing seems to have a reserved spot at the top of the list. And if you ask me, it’s well deserved. It’s comfort food at its best… no matter how you make it… and there are so many delicious ways to mix it up!
I, for one, love trying new recipes, which is exactly what inspired this Sweet Potato Cranberry Pecan Stuffing. It’s the perfect blend of savory and sweet, and packed with so many Thanksgiving flavors we know and love.
Like cranberries and sage and sweet potatoes and pecans… all combined into one delicious dish. I love the burst of flavor from the fresh cranberries and I love that it’s lightened up with sweet potatoes! It’s basically a complete Thanksgiving meal all in one… just add the turkey!
what you’ll need for this recipe
Bread – Like most stuffing, this recipe starts with bread. I used 4 cups of dried, cubed bread. I prefer a crusty bread like sourdough, French or Italian, but you can use any kind you’d like.
Sweet potatoes – In addition to the bread, I added 2 cups of cubed sweet potatoes. I would recommend using fresh (not frozen or canned) potatoes, but if you do opt for frozen or canned be sure to decrease the baking time since the sweet potatoes will already be cooked.
Apple juice – For the liquid, I opted for apple juice instead of chicken broth, which is used in traditional recipes. Feel free to substitute broth if you’d prefer.
Cranberries – I added 1 cup of fresh, whole cranberries for a delicious pop of flavor. These can be omitted without adjusting the recipe.
Pecans – I also added 3/4 cup of unsalted pecan halves for a nutty flavor and texture. These can be found in the baking aisle at your local grocery store.
Green onions & sage – I opted for green onions instead of traditional yellow or white onions and, of course, fresh sage for that delicious stuffing flavor.
Butter, brown sugar & salt – I drizzled the stuffing with a mixture of melted butter, brown sugar and salt before baking. This adds richness and a delicious caramelization to the bread and sweet potatoes.
how to make sweet potato stuffing
Combine ingredients. In a large mixing bowl, combine bread cubes, sweet potatoes, apple juice, cranberries, pecans, green onions, and sage. Stir to combine, then spoon into a greased 1 1/2 quart baking dish.
Drizzle with butter mixture. In a separate small bowl, combine melted butter, brown sugar, and salt. Drizzle evenly over stuffing mixture.
Bake. Bake at 350 degrees for 1 hour.
- Substitute dried cranberries for fresh
- Add additional herbs, such as rosemary or thyme
- Substitute walnuts for the pecans
- Add cooked, crumbled bacon
- Use maple syrup in place of brown sugar
- Add cubed apples for another fun flavor twist
more delicious sweet potato recipes
- Rosemary Roasted Sweet Potatoes
- Sweet Potato Casserole
- Sweet Potato Pie
- Sweet Potato Fries
- Loaded Baked Sweet Potatoes
- Sweet Potato Black Bean Burritos
- BBQ Chicken Baked Sweet Potatoes
- 4 cups dried bread cubes
- 2 cups cubed sweet potatoes
- 1 cup apple juice
- 1 cup fresh cranberries
- 3/4 cup pecan halves
- 2-3 chopped green onions
- 2 Tablespoons fresh minced sage
- 4 Tablespoons butter, melted
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- In a large mixing bowl, combine bread cubes, sweet potatoes, apple juice, cranberries, pecans, green onions, and sage.
- Stir to combine, then spoon into a greased 1 1/2 quart baking dish.
- In a separate small bowl, combine melted butter, brown sugar, and salt. Drizzle evenly over stuffing mixture.
- Bake at 350 degrees for 1 hour.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 110mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 3g