As the holidays approach, I can’t think of a better dish to bring to the table than this sweet potato and cranberry stuffing recipe — a cozy blend of fall flavors that perfectly fits any Thanksgiving or Christmas feast. This recipe is my go-to when I want something hearty yet light, filled with seasonal ingredients like carrots, apples, cranberries, and butternut squash. What I love most about this stuffing is how easy it is to make and how beautifully it complements turkey, chicken, or even a plant-based roast. If you’ve been wondering how to cook the perfect sweet potato and cranberry stuffing for the holidays, you’re in for a treat — this one comes together in under an hour and tastes even better the next day!
Why You’ll Love This Sweet Potato and Cranberry Stuffing
- It’s the ultimate Thanksgiving side dish — sweet, savory, and full of fall flavors.
- It’s made entirely with fresh fruits and vegetables, perfect for those who want a lighter holiday plate.
- It’s versatile — use it to stuff your chicken or turkey, or serve it on its own as a festive salad the next day.
- It reheats beautifully, making it great for meal prep or leftovers.
What Vegetables Can I Use?
For this recipe, I use sweet potatoes, carrots, onions, celery, and butternut squash — they cook evenly and complement each other beautifully. But don’t feel limited! Here are a few vegetable substitutions that work just as well:
- Acorn squash or pumpkin for a nuttier flavor.
- Parsnips or turnips for a rustic touch.
- Leeks for a subtle onion flavor.
- Spinach or kale added at the end for color and freshness.
Any mix that roasts well together will work here — just make sure the pieces are cut about the same size so they cook evenly.
Do I Have to Use Fruits?
Not at all — but trust me, the fruits make it special. The cranberries and apples add the perfect sweet-tart contrast that brightens up every bite.
Try these substitutions if you want to mix it up:
- Dried cherries or raisins for a deeper sweetness.
- Pears for a softer, delicate flavor.
- Pineapple (yes, really!) for a tropical twist that surprises everyone.
What Type of Cookware Should I Use?
I use a cast iron skillet because it saves time and dishes. You can sauté everything on the stove and then pop the pan straight into the oven. If you don’t have one, just use a regular pan for sautéing and transfer the mixture into a baking dish before roasting. Same delicious results, one extra pan.
Can I Add Croutons or Breadcrumbs?
Absolutely! Croutons give the stuffing that traditional texture and crunch. My husband isn’t the biggest fan, so I usually go for breadcrumbs sprinkled on top. For extra flavor, you can also add:
- Toasted pecans or walnuts for a nutty crunch.
- Pumpkin seeds (egusi) for a festive touch.
- A sprinkle of Parmesan cheese before baking for a savory finish.
Recipe Tips & Variations
- For a savory twist: Add mushrooms and cooked sausage for a hearty version.
- For a vegan option: Stick with olive oil and skip cheese — it’s just as delicious.
- For extra flavor: Drizzle maple syrup or honey before baking for a touch of caramelized sweetness.
- For make-ahead prep: You can assemble this dish a day in advance and bake it fresh before serving.
Final Thoughts
This sweet potatoes and cranberries stuffing recipe is one of those dishes that quietly becomes everyone’s favorite on the table. It’s wholesome, vibrant, and just the right mix of comforting and fresh. Whether you serve it at Thanksgiving, Christmas, or even during a Sunday dinner, it’s bound to bring a little extra joy — and maybe some recipe requests from your guests!
How to make sweet potato & cranberry stuffing recipe
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Sweet potatoes and cranberries stuffing recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 h
- Yield: 4 1x
- Category: Side dish
- Method: Cooking + Baking
- Cuisine: american
Description
This is a great and easy stuffing (unstuffed) recipe perfect for the holiday season.
Ingredients
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2 medium sweet potatoes, peeled and diced
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1 cup butternut squash, diced
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2 carrots, sliced
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1 apple, chopped (Honeycrisp or Fuji are perfect)
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½ cup dried cranberries
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2 celery stalks, chopped
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1 onion, diced
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2 garlic cloves, minced
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2 tbsp olive oil
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1 tsp dried thyme
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1 tsp rosemary
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Salt and pepper to taste
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Optional toppings: breadcrumbs, toasted nuts, or Parmesan cheese
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Instructions
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Preheat oven to 350°F (175°C).
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Heat a cast iron skillet on medium heat and drizzle with olive oil.
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Add onions and sauté for 3–4 minutes until translucent.
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Stir in garlic, celery, carrots, thyme, and rosemary. Cook for 3 minutes, stirring occasionally.
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Add sweet potatoes, butternut squash, cranberries, and apples. Season with salt and pepper and stir well.
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Cover the pan with foil and bake for 40 minutes, or until vegetables are soft and slightly caramelized.
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Remove foil, sprinkle breadcrumbs or nuts on top, and bake uncovered for 5 more minutes if you want a crispy finish.
Serve warm and enjoy that cozy, sweet-and-savory flavor that screams holiday comfort!
Originally posted on November 19, 2020.
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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!