Sweet Potato Unstuffing

For the love of stuffing!
Your #Thanksgiving table is going to get even more delicious with this #paleo particular #gluten & #vegan-friendly #SweetPotato #Unstuffing.

One of this stuffing of my favorite features is the components come together to create an assortment of tastes and textures. In addition, it is quite beautiful looking with each roasted veggies and the colours.

Every bite is a different experience! Every bite is a mouthful of deliciousness.

Sweet Potato Unstuffing makes for a crowd-pleasing Thanksgiving side-dish or a tasty addition to your weeknight menu. It has the flavors of stuffing but without the bread. It’s loaded with a variety of veggies with the addition of dried cherries, apples, pecans, and fresh herbs. The ingredients come together to create quite a delicious and healthy stuffing side-dish.
Recipe adapted from here
#SweetPotato #Unstuffing
  • 1 sweet potato, peeled and cubed (1 ½–2 cups, ¼–½ inch cubes)
  • 1 1/2 cups halved or quartered Brussels sprouts
  • 2 medium carrots, chopped (3/4–1 cup)
  • 2 celery ribs, chopped (3/4–1 cup)
  • 8 oz. mushrooms, sliced
  • ½ medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 1 tsp. fresh thyme (½ tsp. dried)
  • 1 tsp. fresh rosemary or sage (½ tsp. dried)
  • ½ tsp. chili powder
  • ¾ tsp. sea salt
  • 3 Tbsp. avocado oil or oil of choice
  • ½ cup dried cherries or cranberries, unsweetened if possible
  • ⅓ cup pecans, chopped
  1. Preheat oven to 375 degrees.
  2. Combine all the ingredients (except for dried cherries and pecans) in a large bowl. Toss with oil
  3. Transfer to a baking dish and cover with foil.
  4. Bake for 30 minutes. Remove toss, add the cherries and pecans, foil and then bake for an additional 10-20 minutes more or until potatoes are cooked through.
  5. Remove from oven and serve.
Prep Ahead Tip: Chop All the ingredients the day. You could also bake this dish ahead of time (before it is ready to be served) and keep warm in a slow cooker set on low.

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