For the love of stuffing! Your Thanksgiving table is about to get even more delicious with this gluten-free, paleo & vegan-friendly Sweet Potato Unstuffing.
A tried and true recipe.
Sweet Potato Unstuffing has been on my Thanksgiving dinner menu for the past several years. The recipe evolved when I set out on a mission to make a breadless stuffing for a Holiday paleo cooking class I was teaching. And also for my own selfish reasoning because I’m not a fan of traditional stuffing…the soggy bread like texture just isn’t my thing. Anywho, I was determined to make a healthier stuffing option made with only wholesome ingredients….because that’s how us, The Real Food Dietitians, role. I’d say I crushed that mission because this recipe is one of my favorites. I can’t believe I have waited this long to share it! But lucky you, because today is the day!
Wondering which apples to use? Check out this list of the 12 best apples for baking and cooking
Sweet Potato Unstuffing has the flavor of stuffing but without the bread. A stuffing that won’t leave you stuffed (hence the name..’unstuffing’)!
It’s loaded with a variety of veggies and studded with the perfect amount of tart dried cherries, sweet apples, crunchy pecans, and fresh herbs all tossed in delicious avocado oil and roasted to perfection. The ingredients come together to create quite a delicious and healthy stuffing side-dish. It makes for a crowd-pleasing Thanksgiving side-dish or it’s easy enough to make for a tasty addition to your weeknight menu. I certainly enjoy this recipe all winter long.
Holiday prep-ahead tips.
This recipe does require a little prep and chopping. I recommend chopping all of the ingredients the day before it’s on the menu. Toss the chopped apple in a little lemon juice to keep from browning. You may also bake this dish up ahead of time (the day you plan to serve it) and then keep it warm in a slow cooker set on low (or the warm setting). That way you can keep your oven open for all of the other delicious foods you may be cooking for your Holiday meal.
Sweet Potato Unstuffing is made with a variety of textures, colorful ingredients, and flavors.
One of my most favorite features of this delicious healthy stuffing is how the ingredients come together to create a variety of textures and flavors. It’s also quite beautiful looking with all of the different colors and perfectly roasted veggies.
Every bite is a different experience! Every bite is a mouthful of deliciousness.
Now that’s a perfect spoonful! A little bit of everything.
Try for yourself! Add the ingredients to your grocery list and make this Sweet Potato Unstuffing part of your Holiday menu!
- 1 sweet potato, peeled and cubed (1 ½–2 cups, ¼–½ inch cubes)
- 1 1/2 cups halved or quartered Brussels sprouts
- 2 medium carrots, chopped (3/4–1 cup)
- 2 celery ribs, chopped (3/4–1 cup)
- 8 oz. mushrooms, sliced
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium apple, cored and diced
- 2 tsp. fresh thyme (1 tsp. dried)
- 2 tsp. fresh rosemary or sage (1 tsp. dried)
- 1/2 tsp. chili powder
- 1 tsp. sea salt
- 3 Tbsp. avocado oil or oil of choice
- 1/2 cup dried cherries or cranberries, unsweetened if possible
- 1/3 cup pecans, chopped
- Preheat oven to 375 degrees.
- Combine all of the ingredients (except for dried cherries and pecans) in a large bowl. Toss with oil
- Transfer to a baking dish and cover with foil.
- Bake for 30 minutes. Remove foil, add the dried cherries and pecans, toss and then bake for an additional 10-20 minutes longer or until sweet potatoes are cooked through.
- Remove from oven and serve.
Prep Ahead Tip: Chop all of the ingredients the day before serving. You may also bake this dish ahead of time (before it’s ready to be served) and keep warm in a slow cooker set on low.
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- Serving Size: 1/8th of recipe
- Calories: 144
- Sugar: 9 g
- Sodium: 260 mg
- Fat: 7 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 3 g
Comment below and let us know if you give this recipe a try!
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