Name: Sweet Potato and Cranberry Stuffing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Butter, for greasing the dish; 5 tablespoons butter, divided; 1 large yellow onion, diced; 3 stalks celery, sliced; 1 large sweet potato, cut into 1-inch cubes; Salt and fresh ground black pepper, to taste; 1 teaspoon chopped fresh sage; 1/4 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 1 cup fresh cranberries; 6 cups dry bread cubes (unseasoned); 1 1/2 cups vegetable broth or chicken broth

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I am absolutely thrilled to share my Sweet Potato and Cranberry Stuffing Recipe with you because it’s one of those dishes that feels both comforting and festive at the same time. The natural sweetness of tender sweet potatoes pairs beautifully with the bright tang of fresh cranberries, creating a flavor combo that’s truly irresistible. Plus, the bread cubes soak up a savory blend of herbs and buttery broth, making every bite warm, hearty, and full of texture. Whether you’re cooking for a holiday feast or just want to elevate a cozy weeknight dinner, this recipe has become a favorite in my kitchen that I simply can’t wait for you to try.

Why You’ll Love This Sweet Potato and Cranberry Stuffing Recipe

One of the things I adore most about this Sweet Potato and Cranberry Stuffing Recipe is how the flavors come together. The sweet potatoes soften gently as they bake, offering a creamy bite that contrasts perfectly with the tart pop of fresh cranberries. The herbs—sage, thyme, and rosemary—add a fragrant earthiness that keeps the dish grounded and cozy. Every forkful offers a neat balance between savory and sweet, with just enough texture from the bread cubes to keep things interesting. It’s a flavor profile that always reminds me of holidays and good company.

Another reason I keep making this dish is the ease of preparation. I love recipes that don’t require a dozen pots or complicated steps, and this one is wonderfully straightforward. You sauté your veggies and sweet potato right in a skillet, mix in the cranberries and bread cubes, then bake until it gets that perfect golden crust on top. The timing is just right—not too long, not too short—so you spend less time stressing and more time enjoying the aromas filling your kitchen. This stuffing also shines at any festive occasion, but it’s equally at home beside a roast on a chilly weeknight, making it such a versatile and standout side dish.

Ingredients You’ll Need

A white pot filled with chunks of bright orange squash mixed with translucent white onion pieces and light green celery slices, all simmering in a pale broth. A wooden spoon rests inside the pot, stirring the vegetables gently, showing the textures of soft but firm squash and slightly crunchy celery and onion. The pot is placed on a white marbled surface with a small portion of a lemon visible in the top corner. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity yet harmonious ingredient blend. Each one plays a crucial role, contributing to the rich taste, texture, and vibrant color that make this stuffing so memorable.

Butter: Essential for sautéing and adding a luscious, savory richness to the dish.
Yellow onion: Provides a subtly sweet base flavor that deepens as it cooks.
Celery: Adds a fresh, crisp bite that balances the softness of the sweet potatoes.
Sweet potato: The star ingredient — brings creamy texture and natural sweetness.
Salt and fresh ground pepper: Key seasonings that enhance all the flavors without overpowering.
Fresh sage: Offers a warm, slightly peppery herbal note that’s perfect for stuffing.
Dried thyme and rosemary: Earthy herbs that add depth and complexity.
Fresh cranberries: Provide bursts of tartness that brighten every bite.
Dry bread cubes: The structural backbone of the stuffing, absorbing the broth and melding all ingredients.
Vegetable or chicken broth: Moistens the bread and infuses the dish with savory flavor.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit and butter a 13×9-inch baking dish. This sets you up perfectly for baking the stuffing to golden, crispy goodness.

Step 2: Melt 4 tablespoons of butter in a large skillet over medium heat. I find that using an oven-proof skillet is a lifesaver because you can cook and bake in the same pan—less cleanup, more convenience.

Step 3: Add the diced yellow onion, sliced celery, and 1-inch sweet potato cubes to the skillet. Cook for about 4 minutes, stirring frequently so everything softens evenly without sticking or burning.

Step 4: Season the veggies with salt, freshly ground pepper, chopped fresh sage, dried thyme, and rosemary. Stir well to distribute the herbs and seasoning throughout.

Step 5: Toss in the fresh cranberries and dry bread cubes, then pour the vegetable or chicken broth over the mixture. Stir gently until all the bread cubes are nicely moistened. If the mixture looks a bit dry, feel free to add an extra splash of broth.

Step 6: Transfer everything to the buttered baking dish if you’re not using an oven-safe skillet. Then, cut the remaining tablespoon of butter into small pats and scatter them evenly over the top. This little step ensures a beautifully browned, buttery crust.

Step 7: Bake uncovered for 35 minutes or until the top is slightly browned and crispy. You’ll know it’s ready when the aroma fills your kitchen and the top has a lovely golden touch.

Step 8: Remove from the oven and let the stuffing sit for a few minutes before serving. This allows it to set slightly and makes it easier to dish out perfect portions.

Servings and Timing

This Sweet Potato and Cranberry Stuffing Recipe makes enough to serve 6 people generously, which is perfect for a family meal or small gathering. You’ll spend about 15 minutes prepping the ingredients and another 35 minutes baking the dish, leading to a total time of roughly 50 minutes from start to finish. After baking, I like to let it rest for about 5 to 10 minutes to help the flavors marry and the texture to settle, making serving a breeze.

How to Serve This Sweet Potato and Cranberry Stuffing Recipe

The image shows a close-up of a dish with several layers and colors. The base layer has large chunks of golden brown toasted bread with a crisp texture, mixed with pieces of bright orange cooked carrots. Scattered across the top are small bright red cranberries, adding a pop of color. There are small bits of translucent white onions mixed throughout. The dish is sprinkled with small green herb flakes, giving a fresh look. All of this is contained in a white dish sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love how versatile this stuffing is. It’s fantastic alongside classic roasted turkey or chicken, especially during holiday dinners. The bright cranberries and earthy herbs complement the meat beautifully. For a vegetarian option, serve it as a hearty side with roasted Brussels sprouts or green beans for a colorful and balanced meal.

For presentation, I often sprinkle a few fresh sage leaves or chopped parsley on top. It adds a pop of green that looks so inviting, and the fresh herb aroma enhances the dining experience. If you want to get a little fancy, a drizzle of browned butter over the top right before serving makes it extra indulgent. I usually serve it warm right out of the oven or at room temperature if it’s part of a buffet spread. This way, guests can enjoy it without worrying about it cooling off too quickly.

Pairing drinks with this dish is also fun: a crisp white wine like Sauvignon Blanc or a light Pinot Noir pairs beautifully with the sweet and tart notes. For something without alcohol, my go-to is sparkling apple cider or a simple herbal iced tea with fresh lemon. These drinks keep the meal feeling fresh and festive, no matter the occasion.

Variations

I love experimenting with this Sweet Potato and Cranberry Stuffing Recipe to keep it fresh and exciting. For a gluten-free twist, swap the dry bread cubes for your favorite gluten-free bread — just make sure it’s sturdy enough to soak up the broth without turning mushy. You can also turn this into a vegan dish by substituting the butter with olive oil or vegan butter and using vegetable broth.

If you want to play with flavors, adding toasted pecans or chopped walnuts lends a lovely crunch and nutty depth. Mixing in some dried apricots or raisins gives the stuffing a sweeter, chewy contrast that’s delightful. For a bit more savory flavor, try incorporating cooked sausage or mushrooms before baking.

Different cooking methods work well too. If you’re short on oven space, I sometimes finish this dish in a slow cooker after the initial sauté. It creates a softer, almost casserole-like consistency that’s equally delicious. Or you can turn this into individual stuffed peppers or squash by stuffing the mixture into hollowed vegetables and baking them for a charming presentation.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store the stuffing in an airtight container or a tightly sealed baking dish to keep it fresh in the refrigerator. It usually stays delicious for up to 3 to 4 days. Before storing, I let it cool to room temperature to avoid condensation which can make it soggy.

Freezing

This stuffing freezes beautifully. I like to portion it into freezer-safe containers or heavy-duty ziplock bags so I can thaw just what I need. It keeps well for up to 2 months in the freezer. To freeze, let the stuffing cool completely first, then pack it tightly to minimize air exposure and preserve texture.

Reheating

For reheating, I recommend warming the stuffing in an oven preheated to 350 degrees Fahrenheit. Cover it with foil to retain moisture, and heat for 20 to 25 minutes or until warmed through. To refresh that gorgeous crispy top, remove the foil during the last 5 minutes of baking. Microwave reheating is faster but tends to make the bread a bit soggy, so I save that method for quick fixes, adding a little extra butter or drizzling broth before heating to keep it moist.

FAQs

Can I make this Sweet Potato and Cranberry Stuffing Recipe ahead of time?

Absolutely! You can prepare the stuffing up to the point of baking, then cover and refrigerate it overnight. When you’re ready, just add the pats of butter on top and bake as directed. This makes holiday meal prep much easier and stress-free.

What type of bread works best for this stuffing?

I prefer using a sturdy, unseasoned white or sourdough bread for the best texture. It absorbs the broth well without falling apart. You can cube and toast the bread a day or two ahead to help it hold up better during baking.

Can I replace fresh cranberries with dried cranberries?

You can, but fresh cranberries add a wonderful tart juiciness that dried ones can’t fully replicate. If you use dried cranberries, consider soaking them in warm water or a little broth beforehand so they soften and don’t dry out the stuffing.

Is this recipe suitable for vegetarians?

Yes! Just choose vegetable broth instead of chicken broth and use butter or a plant-based substitute to keep it vegetarian-friendly. The flavors remain rich and satisfying without any meat products.

How can I make this recipe spicier or more savory?

To add more spice, sprinkle in a pinch of red pepper flakes or smoked paprika while sautéing the veggies. For a more savory depth, adding cooked, crumbled sausage or caramelized mushrooms works wonderfully and complements the sweet potato and cranberry flavors.

Conclusion

If I had to pick one stuffing recipe that always brings a smile to the table, it’s this Sweet Potato and Cranberry Stuffing Recipe every time. It’s warm and comforting, yet bright and fresh, perfect for making any meal feel special. I hope you enjoy making and sharing it with your loved ones as much as I do. Trust me, once you try this combination, it’ll become a staple in your recipe box and a highlight of your holiday spreads or everyday dinners!