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Sweet Potato Unstuffing

Sweet Potato Unstuffing makes for a crowd-pleasing Thanksgiving side-dish or a tasty addition to your weeknight menu. It has the flavors of stuffing but without the bread. It’s loaded with a variety of veggies with the addition of dried cherries, apples, pecans, and fresh herbs. The ingredients come together to create quite a delicious and healthy stuffing side-dish.

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 servings
  • Cuisine: Whole30, Paleo, Grain-Free, Egg-Free

Ingredients

  • 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
  • 2 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 1 tsp. fresh thyme (½ tsp. dried)
  • 1 tsp. fresh rosemary or sage (½ tsp. dried)
  • ½ tsp. chili powder
  • ¾ tsp. sea salt
  • 3 Tbsp. avocado oil or oil of choice
  • ½ cup dried cherries or cranberries, unsweetened if possible
  • ⅓ cup pecans, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine all of the ingredients (except for dried cherries and pecans) in a large bowl. Toss with oil
  3. Transfer to a baking dish and cover with foil.
  4. 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.
  5. Remove from oven and serve.

Notes

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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Nutrition

  • 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