If you’re looking for an absolutely delicious, cozy side dish that’s perfect for the holidays or any time you want a little extra comfort on your plate, this Sweet Potato and Cranberry Stuffing Recipe is a game changer. I discovered this recipe a few years ago, and it quickly became a family favorite. The sweet potatoes add a velvety sweetness, the cranberries bring a bright pop of tanginess, and the herbs tie everything together so beautifully — trust me, once you try it, you’ll see why I love it so much! Stick around, and I’ll walk you through making it perfectly every time.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The combo of sweet potatoes and tart cranberries creates an irresistible sweet-savory mix.
- Easy to Make: Minimal steps and simple ingredients that come together quickly even if you’re not a seasoned cook.
- Versatile and Crowd-Pleasing: Hands down, my family goes crazy for this stuffing every time I serve it.
- Great for Make-Ahead: It reheats beautifully, making your holiday prep less stressful.
Ingredients You’ll Need
I love that this Sweet Potato and Cranberry Stuffing Recipe uses ingredients you can find pretty easily — and each one plays a role in making the flavors sing. When shopping, look for firm sweet potatoes and fresh cranberries if possible for the best texture.
- Butter: Essential for richness and a golden top; I recommend unsalted so you can control the saltiness.
- Yellow Onion: Adds a nice depth of sweetness and aroma when sautéed.
- Celery: Brings a classic stuffing crunch and freshness.
- Sweet Potato: Cubed to about 1-inch pieces, this adds natural sweetness and creamy texture.
- Salt and Pepper: To taste; seasoning is key for bringing out layers of flavor.
- Fresh Sage: Chopped; it pairs wonderfully with sweet potatoes and cranberries.
- Dried Thyme and Rosemary: A little goes a long way to infuse the dish with classic herbal notes.
- Fresh Cranberries: Their tartness is exactly what this stuffing needs to balance the sweetness.
- Unseasoned Bread Cubes: The base for that perfect stuffing texture; I’ve found sturdy bread works best so it holds up during baking.
- Vegetable or Chicken Broth: Adds moisture and savory depth; I usually go veggie to keep it versatile.
Variations
I love putting my own little spin on the Sweet Potato and Cranberry Stuffing Recipe now and then — it’s so hearty and adaptable that you can really make it your own. Don’t be afraid to tweak it to match your mood or what’s in your pantry.
- Add Nuts: Toss in toasted pecans or walnuts for a crunchy contrast — my family adores this extra texture.
- Make it Vegan: Swap butter for vegan margarine and use vegetable broth to keep it 100% plant-based.
- Herb Swap: Sometimes I use fresh thyme instead of dried, or add rosemary sprigs for an even more fragrant dish.
- Use Different Bread: Sourdough or multigrain bread cubes offer a tangy depth that’s fantastic if you want a twist.
How to Make Sweet Potato and Cranberry Stuffing Recipe
Step 1: Prep and Sauté Your Veggies
Start by preheating your oven to 375˚F and buttering a 13×9 baking dish—this helps your stuffing bake up with a lovely golden crust. Melt 4 tablespoons of butter in a large skillet; I always use an oven-proof skillet to keep things simple and avoid extra dishes. Toss in the diced onion, sliced celery, and cubed sweet potatoes, and cook them for about 4 minutes, stirring frequently to prevent burning. You want the onions to soften, celery to mellow, and sweet potatoes to start tenderizing without falling apart.
Step 2: Season and Add Flavor
Once the veggies are softened, season with salt, pepper, fresh sage, thyme, and rosemary. Those herbs are small but mighty—they elevate this dish beyond basic stuffing. Next, stir in the fresh cranberries—they’ll add just the perfect tang that balances the sweetness of the potatoes. Finally, mix in the dry bread cubes so everything starts to absorb all those wonderful flavors.
Step 3: Moisten and Bake
Pour in 1 ½ cups of vegetable or chicken broth and keep stirring until all the bread cubes are coated but not soggy. It’s okay if it looks a little dry when you first pour it in — you can add a splash more broth if needed. Transfer this mixture to your prepared baking dish, scatter pats of the remaining butter over the top for rich, golden browning, and bake uncovered for about 35 minutes. You’ll know it’s done when the top is slightly browned and smells incredible!
Pro Tips for Making Sweet Potato and Cranberry Stuffing Recipe
- Use Day-Old Bread: I learned this the hard way — fresh bread can get mushy. Day-old bread cubes soak up broth better and maintain texture.
- Don’t Skip the Butter Pats: Scattering butter on top before baking creates a beautiful, flavorful crust that makes all the difference.
- Oven-Safe Skillet Hack: I often cook the veggies and bread mixture right in my ovenproof skillet to save on cleanup and keep the mix intact when transferring.
- Watch the Moisture: It’s easy to add too much broth and end up with soggy stuffing; keep it just moist enough and adjust as needed.
How to Serve Sweet Potato and Cranberry Stuffing Recipe
Garnishes
I like to sprinkle some fresh chopped parsley or extra sage on top before serving. It brightens up the colors and adds a fresh, herbal note that complements the cranberries so well. A few whole cranberries tossed on top also make it look pretty festive, especially around the holidays.
Side Dishes
This stuffing pairs wonderfully with roasted turkey (classic, I know!), but I also love it alongside baked chicken or even a hearty lentil loaf. For veggies, steamed green beans or roasted Brussels sprouts with a bit of balsamic glaze balance out the meal perfectly.
Creative Ways to Present
One holiday, I baked this stuffing inside hollowed-out acorn squash halves — not only did it serve as a stunning presentation, but the squash added another layer of flavor. You can also bake it in individual ramekins for a charming touch when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato and Cranberry Stuffing keeps beautifully in an airtight container in the fridge for up to 4 days. I always let it cool completely before refrigerating to maintain texture. It holds its flavor and doesn’t dry out, which is a lifesaver during busy holiday weeks!
Freezing
Freezing this stuffing works really well; I portion it into freezer-safe containers and wrap tightly with foil or plastic wrap. When I’m ready, it thaws overnight in the fridge and bakes up nearly as fresh as the day I made it.
Reheating
To reheat, I cover the stuffing with foil and bake at 350˚F for about 20 minutes, or until heated through. Removing the foil in the last 5 minutes helps the top get a little crispy again, which I love for that fresh-from-the-oven feel.
FAQs
-
Can I use frozen cranberries instead of fresh for this recipe?
Absolutely! If fresh cranberries aren’t available, frozen ones work just fine. Just thaw and drain any excess liquid before adding them to the stuffing to prevent sogginess.
-
What type of bread is best for sweet potato and cranberry stuffing?
I recommend using a sturdy, unsweetened bread like a rustic white, sourdough, or French bread. Day-old bread cubes hold up better during baking and absorb the flavors without turning mushy.
-
Can I make this stuffing ahead of time?
Yes, you can prepare the stuffing mixture up to 24 hours in advance and refrigerate it before baking. Just bring it to room temperature before baking to ensure even cooking.
-
Is this stuffing gluten-free?
The classic recipe isn’t gluten-free because of the bread cubes, but you can easily substitute gluten-free bread to make it suitable for gluten-sensitive diets.
Final Thoughts
I absolutely love how this Sweet Potato and Cranberry Stuffing Recipe brings so much warmth and festive flavor to the table with minimal fuss. When I first tried making stuffing with sweet potatoes and cranberries, I was surprised at how well they complemented each other — and now it’s a dish I make year-round. Whether it’s for Thanksgiving, Christmas, or just a cozy dinner at home, I think you’ll enjoy the balance of sweet, savory, and tart in every bite. Give it a try; I have a feeling it’ll become one of your go-to recipes too!
Print
Sweet Potato and Cranberry Stuffing Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato and Cranberry Stuffing is a delightful twist on classic holiday stuffing, combining tender sweet potatoes, tart fresh cranberries, and aromatic herbs for a perfect balance of flavors. It’s an easy-to-make, oven-baked side dish that pairs wonderfully with turkey or any festive main course.
Ingredients
For the Stuffing
- Butter for greasing the dish
- 5 tablespoons butter, divided
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 1 large sweet potato, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 teaspoon chopped fresh sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 cup fresh cranberries
- 6 cups dry bread cubes (unseasoned)
- 1 1/2 cups vegetable broth or chicken broth
Instructions
- Preheat and Prepare: Preheat your oven to 375˚F. Butter a 13×9 inch baking dish and set it aside to prevent sticking.
- Sauté Vegetables: Melt 4 tablespoons of butter in a large skillet (preferably oven-proof). Add the diced onions, sliced celery, and cubed sweet potatoes. Cook for about 4 minutes, stirring frequently to soften and blend flavors.
- Season: Season the vegetables with salt, freshly ground black pepper, chopped fresh sage, dried thyme, and dried rosemary. Stir to evenly distribute the herbs and seasoning.
- Add Cranberries and Bread Cubes: Stir in the fresh cranberries and dry bread cubes, combining all ingredients well.
- Incorporate Broth: Pour the vegetable or chicken broth over the mixture and stir continuously until all the bread cubes are moistened. Add a little extra broth if the mixture seems dry.
- Transfer and Butter: Transfer the stuffing mixture into the prepared buttered baking dish. Cut the remaining tablespoon of butter into 4 small pats and scatter them evenly over the top of the bread cubes.
- Bake: Bake the stuffing uncovered in the preheated oven for 35 minutes, or until the top is slightly browned and crisp.
- Serve: Remove from the oven and serve warm as a flavorful side dish.
Notes
- This stuffing can be made with either vegetable or chicken broth depending on dietary preference.
- Using an oven-proof skillet allows you to cook and bake in one dish, minimizing cleanup.
- For a vegan version, use vegan butter and vegetable broth.
- Fresh herbs add brightness, but dried herbs can be substituted if fresh are unavailable.
- Make sure bread cubes are dry and unseasoned to absorb the flavors properly.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
