Sweet Potato and Cranberry Stuffing + Sweet Sunshine Giveaway

Sweet Potato and Cranberry Stuffing – Festive and delicious stuffing made with a mixture of sweet potatoes, fresh cranberries, carrots, onions, and bread cubes

Sweet Potato and Cranberry Stuffing | www.diethood.com

Before we begin to discuss deliciousness and all, let me remind you to take that bird out of the freezer, like, yesterday! Remember this rule of thumb; allow 1 day of thawing for every 4 lbs and thaw the turkey breast side up, unopened, on a tray and in the fridge.

While we’re here sharing all sorts of Thanksgiving tips and recipes, I should tell you that what I’m really thinking about is peppermint, chocolate, and a fat man in a suit! EEEEK!

BUT, to be fair to the Holiday at hand, my mind is also on Chocolate Pumpkin Peanut Butter Fudge with a side of Pumpkin Spice Latte. What a combo, eh? I love my cravings!

Sweet Potato and Cranberry Stuffing | www.diethood.com

Yesterday I shared my bird with you – a beautiful Rosemary Lemon Roasted Turkey made with infused rosemary-lemon olive oil. Today I am going to share my favorite stuffing made with sweet potatoes and fresh cranberries, among other delicious things.

This recipe is special because I make no excuses when I eat half of it. Seriously. I can inhale the whole thing, but I guess that’s considered uncouth, especially on Thanksgiving…meh.

My favorite part of making stuffing and turkey is the bottle wine glass that sits next to me the entire time. And the fact that my husband is right there to refill it. Good times!

Want to know how to make this stuffing even better? Add LOTS of chunky crumbled feta cheese and you can forget about the gravy! Or not… keep the gravy. It’s too good. And symbolic.

Sweet Potato and Cranberry Stuffing | www.diethood.com



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Sweet Potato and Cranberry Stuffing
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Festive and delicious stuffing made with a mixture of sweet potatoes, fresh cranberries, carrots, onions, and bread cubes.
Servings: 8
Calories: 146 kcal
  • butter for dish
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large sweet potato , cubed (about 4 cups cubed sweet potato)
  • 2 large carrots , sliced into chunks about the same size as the sweet potato cubes
  • 2 yellow onions , each onion sliced into 4 wedges
  • salt and fresh pepper , to taste
  • 2 rosemary sprigs
  • 1 cup fresh cranberries
  • water
  • 4 cups dry bread cubes (unseasoned)
  • 2 cups vegetable or chicken broth
  1. Preheat oven to 350.
  2. Butter a 12x9 baking dish; set aside.
  3. Heat butter and olive oil in a large and deep non-stick skillet.
  4. Add sweet potatoes, carrots, and onions.
  5. Season with salt and pepper.
  6. Add rosemary sprigs.
  7. Cook for 20 minutes, or until vegetables are tender, stirring occasionally.
  8. In the meantime prepare the cranberries.
  9. Place cranberries in a small saucepan and pour enough water just to cover the cranberries.
  10. Bring to a boil, lower to a simmer and continue to cook for 7 to 8 minutes, or until the cranberries begin to pop. Do not overcook or you will have pink stuffing.
  11. Remove from heat.
  12. When vegetables are done cooking, add bread cubes and broth; stir until stuffing is evenly moist.
  13. Remove rosemary sprigs.
  14. Fold in prepared cranberries.
  15. Taste for salt and pepper and adjust.
  16. Transfer stuffing to prepared baking dish.
  17. Cook for 20 to 25 minutes or until slightly browned on top.
  18. Serve.
Recipe Notes

WW SmartPoints: 6

Nutrition Facts
Sweet Potato and Cranberry Stuffing
Amount Per Serving
Calories 146 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 366mg 15%
Potassium 179mg 5%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
Vitamin A 102.5%
Vitamin C 6%
Calcium 3.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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29 Responses
  1. Carolsue

    I LOVE STUFFING! And I don’t have it often, so it is always a treat when I make it. And yours looks especially good!
    Digicats {at} Sbcglobal {dot} Net

  2. I don’t like stuffing, I mean I really, really don’t.

    Honestly, wet bread with random chunkies? Not my thing at ALL.

    But your pictures are so beautiful that I’m almost convinced that I should give it another try…

    Maybe at Christmas??? :+)

  3. I don’t like stuffing… or dressing as my mom says. BUT… OH, MY, Goodness!!! This recipe is going on my table this Thursday. I think I may have found a recipe to change my mind!! Ah…maaayy… zing!!!

  4. I’m not a stuffing person but I’d definitely reform my ways for this rendition! Love the random Bryan Adams reference! Time to pull out ye old “Robin Hood: Prince of Thieves” DVD. 😀

  5. Rose

    Kate, it seems like you cook the turkey earlier this year, huh?:)
    Looking good.
    Interesting part though, Sweet Sunshine sauces are regulars in my kitchen!
    I love their “sweet” choice one!

  6. Stuffing and mashed potatoes are my reason for attending Thanksgiving dinner! Well, my food reason anyway. I’ll never turn down a chance to see my siblings. 🙂 This stuffing needs to be in front of me. I’ll split the pan with you? I’ll bring the gravy and the feta so we can choose!

  7. I love the sound of this recipe, Katerina! We don’t tend to cook a Turkey at our place… Christmas in Australia falls in summer, often at the hottest time, so I buy smoked turkey breast and serve it with cranberry sauce. Bookmarking the recipe for winter feasting.

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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