Sweet Potato and Cranberry Stuffing Bake

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 Thanksgiving recipe (vegetarian), ready in about 80 minutes, pairs sweet potatoes, dried cranberries, and celery stalks for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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) sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup dried cranberries
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 2 cups vegetable broth
• 3 tablespoons butter
• 5 cups bread cubes, day-old French bread, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

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.