Sweet Potato Stuffing is an amazing potato stuffing that has all the wonderful holiday flavors for Thanksgiving and Christmas. It is made with pantry staples like celery, pecans, vegan sausage, orange juice, cranberries amazing seasonings and of course sweet potatoes. Once you try this you want to make this again and again, because so delicious any time of the year. For me it doesn’t need to be on a holiday table, I will eat and enjoy this the whole year.
I have to tell you this is the only stuffing recipe you want to make on repeat. The reason is that I add a lot of amazing ingredients in here, but nothing is to be complicated. Really just simple and delicious.
Here is what makes this sweet potato stuffing stand out and so amazing that everyone won’t enough of it:
The sauce is creamy, tasty and that makes it so good. I use coconut milk, orange juice and vegetable stock powder (not broth) and that my friends is all you need as liquid.
Seasoning are on point: thyme, cinnamon, nutmeg and poultry seasoning are the key.
The classic stuff of course always: bread cubes.
What ingredients do I need to make a Sweet Potato Stuffing:
- Sweet potatoes
- Dairy free butter
- Vegan sausage
- Celery
- Onions
- Apples
- Bread cubes
- Pecans
- Cranberries
- Thyme
- Nutmeg
- Cinnamon
- Poultry seasoning
- Orange juice
- Coconut milk
- Vegetable broth powder
How to make Sweet Potato Stuffing
Preheat oven to 405°F and set a 10×10 inch round casserole ready.
Start with steaming or pre-cooking the sweet potato cubes to soften them but they should retain some texture. In the microwave with a steamer, this takes about 10 minutes.
Heat 3 Tbsp of vegan butter in a pan and add onions, celery, and apple cubes. Cook for around 2 minutes, then add sausage bits and cook for 2 minutes more, then remove from heat.
For the liquid sauce: mix orange juice, coconut milk, vegetable broth powder, thyme, nutmeg, cinnamon, and poultry seasoning until everything is well combined.
Now combine sweet potatoes, pecans, liquid, bread cubes, and the contents of the frying pan in a large mixing bowl. Season with a pinch of salt and pepper, then transfer to the casserole dish and bake for 15 minutes.
Leftover and freezing instructions
Leftovers can be stored in the fridge for around 4 days. Freezing will make the Sweet Potato Stuffing last for 1 month.
Tips and tricks:
You can make a lot of the steps in advance: you can cook the vegetables, steam the potatoes, make the broth and when you ready you can simply mix everything together and bake.
Leftover stuffing is great for casseroles and even breakfast.
Serve with mashed potatoes like the Loaded Mashed Potatoes, the Garlic Mashed Potatoes, or Creamy Potatoes.
For freezing: use container or bags that are suitable for this. Always let cool the Sweet Potato Stuffing completely before.
Other amazing recipes to try:
If you give this Sweet Potato Stuffing a try, tag me on Instagram or Facebook.
Cheers, Florian.
Sweet Potato Stuffing
Sweet Potato Stuffing is an amazing potato stuffing that has all the wonderful holiday flavors for Thanksgiving and Christmas. It is made with pantry staples like celery, pecans, vegan sausage, orange juice, cranberries amazing seasonings and of course sweet potatoes. Once you try this you want to make this again and again, because so delicious any time of the year.
Ingredients
- 2 large sweet potatoes, peeled, cubed and steamed
- 3 Tbsp dairy free butter
- 1/2 cup pecans, roughly crushed
- 1/3 cup dried cranberries
- 1 cup coconut milk
- 1 apple, chopped
- 3/4 cup orange juice
- 2 celery stalks, chopped
- 1/3 cup onions, chopped
- 2 vegan sausages, chopped
- 3 cups bread cubes (use gf, if you want to)
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1/4 tsp vegetable stock powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- salt, pepper to taste
Instructions
- Preheat oven to 405°F and set a 10x10 inch round casserole ready.
- Start with steaming or pre-cooking the sweet potato cubes to soften them but they should retain some texture. In the microwave with a steamer, this takes about 10 minutes.
- Heat 3 Tbsp of vegan butter in a pan and add onions, celery, and apple cubes. Cook for around 2 minutes, then add sausage bits and cook for 2 minutes more, then remove from heat.
- For the liquid sauce: mix orange juice, coconut milk, vegetable broth powder, thyme, nutmeg, cinnamon, and poultry seasoning until everything is well combined.
- Now combine sweet potatoes, pecans, liquid, bread cubes, and the contents of the frying pan in a large mixing bowl. Season with a pinch of salt and pepper, then transfer to the casserole dish and bake for 15 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupAmount Per Serving: Calories: 419Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1212mgCarbohydrates: 34gFiber: 4gSugar: 15gProtein: 12g