Do you call it stuffing or dressing? I am curious because I use the words interchangeably and my husband recently pointed that out to me while I was making this recipe to share with you. I am very interested to hear your responses because it was never something I gave a second thought to! Roasted Sweet Potato Stuffing is my name for this recipe- should it be dressing….the verdict is still out!
However, no matter if you say stuffing or dressing you will have a table filled with happy diners with this recipe. Homemade buttery toasted bread, savory cinnamon roasted sweet potatoes, veggies, garlic, fresh herbs, a white wine finish, and make ahead friendly will make this recipe a new favorite on your holiday table.
I love Thanksgiving sides and, as I have mentioned before, one of my favorite things to do is to load up on the leftover sides the following day to make a big plate of all my favorites. This recipe will be a hit in that department if you are like me in your leftover rituals.
The thing that makes this recipe really great is making your own toasted bread. I like to make mine nice and buttery because it pairs so well with the sweet potatoes and white wine flavors. To me, stuffing without white wine is missing a key flavor. I grew up with my Dad making stuffing with green onion, mushrooms, and white wine so it is hard for me to have a stuffing with out it! Once it is cooked it is not a strong flavor, but it adds a great layer with the savory rich flavors in the stuffing (or dressing, whatever). Fresh herbs are another must for me in stuffing and dressing recipes. Many times I use dried as a time saver, and because I live in a cold climate and they are expensive during non-growing seasons. I would grow them at home, but my cats eat them and that becomes a bit of a pain (anyone else deal with this issue?). However, this recipe is worth the price of fresh herbs if you live in an area like I do because the flavors are much more pronounced, and it really add another layer of delicious savory goodness to the finished product.
What are some of your traditional mix-ins in stuffing or dressing? Are you a meat person, or maybe oysters? Do you add fruit or cheese? What about nuts? Maybe you say no way to this type of side? I love that there are so many different variations to this traditional side dish! Please feel free to share some of your favorites below because I love to see what everyone else is eating and making for their holiday table! If you give this recipe a try (and I hope that you do) let me know how you liked it with a comment and/or a rating!
Roasted Sweet Potato Stuffing
- 15 oz italian bread loaf
- 6 tbsp salted butter, divided
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- 2 stalks celery, diced
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1 tsp fresh sage, minced
- 2/3 cup dry white wine (can substitute for chicken broth)
- 3 cups chicken broth
- salt and pepper, to taste
Pre-heat oven to 375°F. Slice the bread into 1 1/2-2 inch cubes and place in a large mixing bowl. Melt 4 tablespoons of butter and pour it over the bread. Gently, using your hands, mix the bread and butter so all the cubes are lightly coated. Place bread on a baking sheet (it is ok if bread overlaps) and bake for for 3 minutes. Gently stir and bake for an additional 3-4 minutes. The bread should be toasted and lightly crisped. Set aside.
While bread toasts prepare the sweet potatoes. Peel the sweet potato and cut into 1 inch pieces. Place in a bowl and toss with olive oil, salt, pepper, and cinnamon. Place on a baking sheet and into oven when bread finishes toasting. The oven temperature will remain the same. Roast for 15 minutes, stirring at the halfway point.
In a dutch oven (or another oven and stove top safe baking dish), melt 2 tablespoons of butter over medium heat. Add, celery, onion, garlic, and fresh herbs. Saute until the onions are celery begin to soften.
Remove sweet potatoes from the oven and reduce heat to 350°F. Add toasted bread to dutch oven and stir. Add white wine to dutch oven and stir. Add chicken broth and sweet potatoes to dutch oven and gently stir. Season with additional salt and pepper if necessary.
Cover and bake for 15 minutes until heater through.
This recipe can be prepared 2 days in advance and heated in the oven. Baking time will be long if it is chilled.