Sweet Potato and Cranberry Stuffing Recipe

If you’re looking for a cozy, flavorful twist on the classic holiday side, I’ve got you covered with this Sweet Potato and Cranberry Stuffing Recipe. It’s one of those dishes I absolutely love because it balances sweet, savory, and tart in such a comforting way, and honestly, it has become a favorite at our family dinners. Trust me, once you try this, it might just become your go-to stuffing for every festive meal!

this …

Ingredients You’ll Need

This Sweet Potato and Cranberry Stuffing Recipe blends classic stuffing basics with a fresh, seasonal twist. Each ingredient brings something special — from the buttery richness to aromatic herbs, and the sweet-tart burst of cranberries.

• Butter: Choose unsalted if you want better control over saltiness; it adds richness and helps the veggies soften up beautifully.
• Yellow onion: Their natural sweetness builds the flavor base.
• Celery: Adds a bit of crunch and classic stuffing texture.
• Sweet potato: This is the star here — choose a firm one without bruises for the best texture.
• Salt and fresh ground pepper: Essential for seasoning and balancing flavors.
• Fresh sage: Nothing beats fresh herbs for aroma—if you can, grab fresh sage for that earthy punch.
• Dried thyme and rosemary: These dried herbs add an herby depth that complements the sweet potatoes.
• Fresh cranberries: Their tartness cuts through the richness — I love the pop of color they bring, too.
• Dry bread cubes: Use unseasoned bread to control flavor and texture; stale or day-old bread is perfect for soaking up all the juices.
• Vegetable or chicken broth: This keeps the stuffing moist and flavorful — homemade broth will always give you the best taste.

Variations

One of my favorite things about this Sweet Potato and Cranberry Stuffing Recipe is how easy it is to make it your own. I often tweak it depending on what I have on hand or what flavors my family is craving.

• Make it vegan: Swap the butter for plant-based margarine or olive oil, and use vegetable broth to keep it completely plant-friendly—I’ve done it, and no one even noticed!
• Add nuts: Toasted pecans or walnuts add a lovely crunch; I like sprinkling them on top before baking.
• Spice it up: A pinch of cayenne or some smoked paprika gives the stuffing just a little edge, which makes it perfect for those who love a touch of heat.
• Use different breads: Sourdough or multigrain bread also work wonderfully, adding layers of flavor and texture.

How to Make Sweet Potato and Cranberry Stuffing Recipe

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 375°F. Meanwhile, butter a 13×9-inch baking dish. I love using butter here because it not only prevents sticking but adds a subtle flavor to the edges once it bakes.

Step 2: Sauté the Veggies and Sweet Potatoes

Melt 4 tablespoons of butter in a large skillet—if you have an oven-proof one, even better, since you can finish the dish there without extra pans. Toss in diced onions, sliced celery, and the cubed sweet potatoes. Cook them together for about 4 minutes, stirring frequently so everything softens evenly but doesn’t turn mushy.

Step 3: Season It Up

Add salt, freshly ground black pepper, chopped fresh sage, dried thyme, and rosemary. The combination of these herbs with the cooking butter and sweet potatoes creates a wonderful aroma. Stir it all together so the flavors meld.

Step 4: Mix In Cranberries and Bread

Next, toss in fresh cranberries and dry bread cubes. Give it all a good stir to distribute the berries and veggies evenly among the bread.

Step 5: Add the Broth and Combine Fully

Pour in about 1 1/2 cups of vegetable or chicken broth, stirring until all the bread cubes are moistened—if it looks too dry, don’t hesitate to add a bit more broth. This step makes sure the stuffing stays juicy and tender through baking.

Step 6: Transfer and Butter the Top

Transfer the entire mixture to your prepared baking dish. Then, cut the remaining tablespoon of butter into small pats and scatter them over the top. This little trick helps the top brown nicely and adds extra buttery goodness.

Step 7: Bake Until Golden

Bake uncovered for about 35 minutes, or until the top looks lightly browned and crispy around the edges. You’ll want to keep an eye on it towards the end so it doesn’t dry out.

Step 8: Serve and Enjoy!

Remove from the oven and serve warm. This is exactly when you’ll appreciate that perfect balance of soft sweet potatoes, tangy cranberries, and herb-scented bread cubes.

How to Serve Sweet Potato and Cranberry Stuffing Recipe

Garnishes

I love finishing this stuffing with a sprinkling of chopped fresh parsley or a few extra sage leaves for color and a fresh flavor boost. Sometimes, I add a few toasted pecans on top right before serving for a nutty crunch that everyone notices.

Side Dishes

This stuffing pairs beautifully with roasted turkey or chicken, but it’s also delicious alongside a simple green salad or roasted Brussels sprouts. For a full holiday spread, I often serve it with mashed potatoes and a homemade gravy—comfort food heaven.

Creative Ways to Present

For special occasions, I like to serve the stuffing in individual ramekins or hollowed-out mini pumpkins — it’s festive, fun, and makes the table feel extra special. Plus, it’s an easy way to control portions and impress guests!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate. The next day, the flavors have had time to marry, making the stuffing even tastier! It keeps well for about 3–4 days, which is perfect for enjoying leftovers without rush.

Freezing

This stuffing freezes wonderfully. I pack it tightly in a freezer-safe dish or zip-top bag. When I’m ready, I let it thaw overnight in the fridge and then reheat it in the oven — the texture stays surprisingly good.

Reheating

To reheat, I pop the stuffing into a 350°F oven for about 20 minutes or until warmed through. If it seems a little dry, spritz a bit of broth over the top before covering it loosely with foil—this keeps it moist and delicious.

FAQs

Final Thoughts

This Sweet Potato and Cranberry Stuffing Recipe holds a special place in my heart because it’s easy, delicious, and brings something new to the traditional holiday table. I hope you find it as delightful and comforting as I do. Give it a try next time you want your stuffing to stand out — I promise, your family and guests will be asking for seconds!

Print