Overhead view white casserole dish filled with sweet potato unstuffing, serving spoon in stuffing.

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, just without the bread. This plant-based stuffing is loaded with a variety of veggies and flavor boosts from dried cherries, apples, pecans, and fresh herbs. 

Prep: 20 minsCook: 60 minsTotal: 1 hour, 20 mins
Servings: 8 servings 1x


  • 1 sweet potato, peeled and cubed (1 ½ to 2 cups, cut into ¼½ inch cubes)
  • 1 1/2 cups halved or quartered Brussels sprouts
  • 2 medium carrots, chopped (3/4 to 1 cup)
  • 2 celery ribs, chopped (3/4 to 1 cup)
  • 8 oz. sliced mushrooms
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons fresh rosemary or sage (or 1 teaspoon dried)
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons avocado oil or oil of choice
  • 1/2 cup dried cherries or cranberries, unsweetened if possible
  • 1/3 cup chopped pecans


  1. Preheat oven to 375°F.
  2. Combine all of the ingredients (except for dried cherries and pecans) in a large baking dish (9×13 or similar size). Toss with oil. Cover with foil.
  3. Bake for 20 minutes. Remove foil, add the dried cherries and pecans, toss and then bake for an additional 20-25 minutes longer or until sweet potatoes are cooked through.
  4. Remove from oven and serve.


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.

Nutrition Information

  • Serving Size: 1/8th of recipe (3/4 cup)
  • Calories: 144
  • Fat: 7 g
  • Sodium: 260 mg
  • Carbohydrate: 21 g
  • (Fiber: 4 g
  • Sugar: 9 g)
  • Protein: 3 g


© The Real Food Dietitians