As we are slowly approaching the end of the year, a sweet potatoes and cranberries stuffing recipe is the perfect side dish for any occasion. Whether it is Christmas or Thanksgiving, this stuffing recipe is made of fruits and vegetables that you easily find during fall or winter. I realized that carrots, apples, cranberries, butternut squash, sweet potatoes, celeries, onions can all be mixed together and cooked for less than an hour.
I like stuffing for its versatility. You can use it to stuff your chicken or turkey or you can use it as a side dish to your meat. I prefer the latter. Personally, I like to eat mine separately as a salad the next day.
What vegetables can I use for this recipe?
You can use vegetables that require similar cooking time. Any type of squash would go well with this recipe. I like to use celery because it infuses its aroma to all the ingredients in the pan. Leeks and/or potatoes can be used as well.
Do I have to use fruits for this recipe?
You don’t have to. However, fruits give this dish a sweetness that balances well with the rest of the ingredients. I believe that they elevate the dish. For instance, dry cranberries are a great addition since their acidity and sweetness compliment carrots and apples.
What type of cookware do I use?
I used a cast iron pan since it can go on the stove and in the oven later. I am all about saving dishes. You won’t have an extra dish to clean. However, if you don’t have a cast iron pan, don’t go buy one. You start in a sauce pan and then transfer it in a baking dish.
Can I add croutons?
Yes! You can add croutons. The only reason why I didn’t use croutons is because my husband is not a big fan. I sprinkled my stuffing with breadcrumbs trying to mimic croutons.
How do I make my sweet potatoes and cranberries stuffing recipe?
Preheat oven at 350 F.
Heat up your cast iron pan on the stove.
Add your olive oil once the pan is heated.
Sautée your onions for 3-4 min until they are translucid.
Add your garlic, celery, carrots and dried thyme and rosemary and let it cook for 3 min. Stir occasionally.
Add the sweet potatoes, butternut squash, cranberries and apples and season everything with salt.
Stir occasionally for 3 min.
Cover the cast iron with foil paper.
Put your cast iron in the oven for 40 min.
Check your potatoes and carrots to make sure that they are soft.
Sweet potatoes and cranberries stuffing recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 h
- Yield: 4
- Category: Side dish
- Method: Cooking + Baking
- Cuisine: american
Description
This is a great and easy stuffing recipe perfect for the holiday season.
Ingredients
· 2 cups sweet potato, peeled and cubed
· 1 1/2 cups butternut squash cubed
· 2 medium carrots, chopped (3/4–1 cup)
· 4 celery ribs, chopped (3/4–1 cup)
· ½ medium yellow onion, chopped
· 3 cloves garlic, minced
· 1 medium apple, cored and diced
· 2 tsp. fresh thyme (1 tsp. dried)
· 2 tsp. fresh rosemary (1 tsp. dried)
· 1 tsp. sea salt
· 3 Tbsp. olive oil
· 1/2 cup dried cherries or cranberries, unsweetened
Instructions
Preheat oven at 350 F.
Heat up your cast iron pan on the stove.
Add your olive oil once the pan is heated.
Sautée your onions for 3-4 min until they are translucid.
Add your garlic, celery, carrots and dried thyme and rosemary and let it cook for 3 min. Stir occasionally.
Add the sweet potatoes, butternut squash, cranberries and apples and season everything with salt.
Stir occasionally for 3 min.
Cover the cast iron with foil paper.
Put your cast iron in the oven for 40 min.
Check your potatoes and carrots to make sure that they are soft.
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Delicious! Love the combination of flavors and colors. It will be part of my holiday table!
thank you!
We love lots of vegetables and this has all of our favourites. So tasty!
There is nothing better than sweet potatoes and cranberries together. Thanks for sharing.
This is so unique and delicious sounding – your inclusion of fruit and vegetables in the stuffing is just magic.
thank you!