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
Ingredients
- 15 oz italian bread loaf
- 6 tablespoon salted butter, divided
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tsp cinnamon
- 2 stalks celery, diced
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, minced
- ⅔ cup dry white wine (can substitute for chicken broth)
- 3 cups chicken broth
- salt and pepper, to taste
Instructions
- Pre-heat oven to 375°F. Slice the bread into 1 ½-2 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.
Notes
Elena Kornis
That looks and sounds sooo good!
Mahy Elamin
This Roasted Sweet Potato Stuffing is calling my name! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.
Dan Zehr
What a fantastic idea! What could be better? It looks incredible! Now I know what to cook for dinner. This recipe is perfect for me and my family. Thank you!
Claudia Lamascolo
what a great addition to stuffing I never thought to do this I always add fruits like cranberries and apples this would be a delicious way to serve stuffing
Jen
The best of both worlds... savory sweet potatoes are the way to go. Can't wait to give this a try!
Marisa Franca
We use the term dressing since we don't stuff the turkey and just make our dressing on the side. We've never thought of using sweet potatoes in the dressing -- it sounds a bit unusual but very delicious!! We like our sides and this would be a great combination of breading and potatoes.
Veena Azmanov
This looks and sounds so good. It would make a perfect side dish for us on Thanksgiving or Christmas. Love how simple and easy this is to make as well.
Holli
This recipe sounds very good. I am going to try this recipe for Thanksgiving this year.
Melissa
Oh my word you just made my favorite Thanksgiving side even BETTER!!! Love the addition of the sweet potato, would give it such a nutty sweet flavour! Delish!
Catherine Brown
When we were in the south (Texas) we would say dressing, but when we moved to California we gradually started saying stuffing... even though my mom never stuffed the turkey. 😉
April
Oh wow this looks very interesting! I have never seen sweet potatoes in a stuffing recipe and I thought I've seen it all. My grandmother would love this. She is always looking for new ways to use sweet potatoes. I can' t wait to share your post with her.
Lisa R
We just made this for Thanksgiving, but we used true sweet potatoes—the ones we used are yellowy in flesh. The picture that goes with this recipe seems to show the orange-fleshed yams. Did you use yams or actual sweet potatoes?
Ashley Lecker
I am so happy you tried it! I use a sweet potato, and it was an orange color.
Ashley Rumbaugh
Hi! I made this recipe to accompany a roasted chicken this week. It was awesome, perfect! Wouldn’t change a thing. A few things I had to do different was use onion bagels instead of the bread and brown sugar/pecans on top because I didn’t have a lid for my baking dish. The onion bagels actually were delish, we are going to do it the same for thanksgiving. Thank you!
Ashley Lecker
That sounds amazing!!! Love the idea of using onion bagels!