Roasted Sweet Potato Stuffing
By: Sweetwatercooks
Published: Thursday, December 10, 2009 - 4:47pm

Ingredients




4 sweet potatoes peeled and diced
olive oil

1 loaf sourdough bread cubed
1 onion diced
7 strips bacon chopped
1/2 cup toasted chopped pecans
1/2 cup dried cranberries
1/2 teaspoon fresh thyme (or equivalent dried)
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon cinnamon
s&p

1 cup chicken broth

Preparation

1 Preheat oven to 425 2 Peel and dice sweet potatoes 3 Toss diced potato with olive oil and lay on parchment covered baking sheet 4 Roast for approx. 20 minutes or until you can pierce pieces with fork easily 5 At the same time lay diced sourdough on baking sheet and place in oven for approx. 5 minutes to toast 6 Saute onion in olive oil just until softened 7 Season onion with s&p 8 Fry bacon until just crispy and dice into bite sized pieces 9 In a large bowl combine sweet potato, toasted bread, onion, bacon 10 Add to mixture toasted pecans and cranberries 11 Add spices and season with s&p 12 Add 1 cup chicken broth slowly (just enough to moisten mixture) 13 Stuff bird with mixture or if baking: 14 Heat oven to 325 and bake for 1 hour

Comments:
Melissa Peterman

Oh how lovely! My two favorite things- stuffing and sweet potatoes, I never thought about making the two of them together!