Sweet Potato Stuffing with Pumpkin Croutons

IMG_4063_1

The holidays will soon be here so I have been trying out new recipes to bring in the season. Although stuffing is appreciated any time of the year, it graces most tables during the holidays. I absolutely love eating stuffing! I usually cut back on eating breads and sweets well in advance of Thanksgiving just so I can pig out on my mom’s cornbread stuffing.

IMG_4071_1

This Thanksgiving I thought I would give my mom a run for her money and make a stuffing that had fewer calories but was still full of flavor. I came up with the idea of a sweet potato stuffing while shopping at Trader Joe’s and saw a big display of Pumpkin Cornbread Croutons. The thought of sweet potatoes and pumpkin just seemed like a natural combination.

IMG_4089_1

The great thing about this recipe is that it very basic. As I have said on other occasions keeping it simple usually works best. I found the croutons provided a lot of spice so there was no need to add a lot of other seasonings. Salt, pepper and nutmeg was all that was needed to bring out the wonderful deep flavors of sweet potato and pumpkin.

IMG_4093_1

As usual, I used my family as guinea pigs to try out this new dish. I served the stuffing with pork chops and greens beans and had smiles all around. So, this Thanksgiving there will be extra stuffing on the table. We just won’t tell my mom.

IMG_4098_1

Sweet Potato Stuffing with Pumpkin Croutons

Ingredients:
8 oz pumpkin cornbread croutons (Trader Joe’s)
1 medium onion diced
2 stalks celery diced
2 sweet potatoes peeled and cubed
1 cup chicken broth
4 tbsp butter
2 tbsp olive oil
1 tbsp salt
1 tsp ground black pepper
½ tsp nutmeg
cooking spray

Preheat oven to 350 degrees.

Melt 3 tbsp of butter in a medium non-stick frying pan. Add onions, celery, salt and pepper.. Saute until veggies are soft. Set aside.

Spray a rimmed cookie sheet with cooking spray. Place sweet potatoes on a cookie sheet and drizzle with olive oil and toss to coat. Roast for 25 – 30 minutes until sweet potatoes are tender and golden.

In large bowl add croutons, sweet potatoes, celery and onions. Gradually, add chicken broth to stuffing mix until croutons are softened and stuffing is well blended. Place mixture in a greased casserole dish. Dot the top with remaining butter. Bake for 30 minutes.

Follow my blog with Bloglovin

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s