Sweet Potato Stuffing


  • Prep Time15 mins
  • Total Time1 hr 15 mins
  • Makes8 Servings
Sweet Potato Stuffing

(Photo: John Cullen)

Chatelaine Triple Tested

Want something different to serve with this year's bird? Sweet potatoes, dried cranberries and walnuts add colour and crunch to this hearty stuffing.


  • 1 loaf whole-wheat bread, unsliced, about 450 g

  • 1/2 cup butter

  • 4 shallots, finely chopped

  • 2 sweet potatoes, cut into 1-in. pieces

  • 2 cups chicken broth

  • 2 tbsp chopped fresh sage, or 2 tsp crumbled sage leaves

  • 2 tsp dried thyme leaves

  • 1 tsp poultry seasoning

  • 1/2 tsp fresh-ground black pepper

  • 1/4 cup dried cranberries

  • 100 g walnuts, chopped

  • 2 eggs


  • Preheat oven to 350F. Cut bread, including crusts, into 1-in. cubes. You should have about 12 cups. Toast in the oven until lightly golden and dry, 10 to 15 min. Set aside to cool.

  • Meanwhile, melt butter in a medium pot over medium heat. When hot, add shallots. Stir frequently until softened slightly, about 2 min. Add sweet potatoes, broth and seasonings. Cover and bring to a boil, then simmer over medium-low until potatoes are almost tender, about 6 min. Set aside to cool.

  • Remove potatoes to a large bowl using a slotted spoon (if there are shallots too, that's fine). Stir in bread cubes along with cranberries and walnuts. Whisk eggs into broth mixture, then stir into bread and potatoes. Turn into a 9×13-in. baking dish. Bake in centre of preheated oven, loosely covered with foil, for 20 min. Remove foil, stir, then bake until top is crusty, about 20 more min.

Make-ahead tip

Cover with foil and reheat alongside turkey until warm, about 30 min.

Nutrition (per serving)

Calories 393, Protein 10g, Carbohydrates 40g, Fat 24g, Fibre 6g, Sodium 634mg.

Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.