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Sweet Potato Stuffing

Jami Nolen, Nutrition Program Associate

November 20, 2011


This recipe combines two Thanksgiving staples – stuffing with sweet potatoes – so you get two dishes in one!



  • 1 cup frozen diced onion, red and green bell peppers, and celery
  • 2 small garlic cloves, pressed
  • 1 tablespoon canola oil
  • 1˝ pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
  • 2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
  • 1 Granny Smith apple, peeled and cut into 1/4-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons Creole seasoning, divided
  • 2 (14-oz.) cans low-sodium fat-free chicken broth, divided
  • 1 (8-oz.) package cornbread stuffing mix
  • 1 large egg, lightly beaten
  • 1/3 cup chopped pecans



  1. Preheat oven to 375° F.
  2. Sauté frozen onion mixture and garlic in 1 tablespoon hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.
  3. Stir in squash, next 5 ingredients, 1 teaspoon Creole seasoning and 1/4 cup water. Cover, reduce heat to medium and cook 15 minutes (stirring occasionally) or until squash and potatoes are tender. Stir in 1 can chicken broth.
  4. Remove from heat; cool 15 minutes. Stir together stuffing mix, egg and remaining 1 can chicken broth and 1 teaspoon Creole seasoning in a medium bowl. Fold into cooled squash mixture.
  5. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Bake, covered with aluminum foil, at 375° for 25 minutes.
  6. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish, if desired.


Nutrition Information

Calories: 274
Fat: 9.6 g
Saturated fat: 3 g
Monounsaturated fat: 4.1 g
Polyunsaturated fat: 1.9 g
Protein: 6.6 g
Carbohydrate: 42.4 g
Fiber: 6.9 g
Cholesterol: 27 mg
Iron: 1.9 mg
Sodium: 504 mg
Calcium: 81 mg


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Last update: Wednesday, November 30, 2011