Sweet Potato and Cranberry Stuffing Bake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting baked stuffing combining sweet potatoes, tart cranberries, and savory herbs, adding a colorful twist to traditional Thanksgiving sides. This american-inspired thanksgiving (vegetarian) ready in about 80 minutes pairs sweet potatoes, dried cranberries, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 pound), peeled and diced into 1/2-inch cubes sweet potatoes
• 1/2 cup dried cranberries
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 2 cups vegetable broth
• 3 tablespoons butter
• 5 cups, day-old French bread, cubed bread cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat the oven to 350°F. Toss 2 diced medium sweet potatoes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
2. Step 2: While sweet potatoes roast, melt 3 tablespoons butter in a large skillet over medium heat. Add 2 diced celery stalks and 1 diced medium yellow onion; sauté for 5-6 minutes until softened and fragrant.
3. Step 3: In a large mixing bowl, combine 5 cups cubed day-old French bread, the roasted sweet potatoes, sautéed celery and onion, 1/2 cup dried cranberries, 2 tablespoons chopped fresh parsley, and 1 teaspoon fresh thyme leaves.
4. Step 4: Pour 2 cups vegetable broth over the mixture, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently to moisten all ingredients.
5. Step 5: Transfer the stuffing mixture to a greased 9x13-inch baking dish and bake uncovered for 30-35 minutes until the top is golden and slightly crisp.