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Sweet potato stuffing

Sweet potato stuffing in a roasting dish

Sweet potato stuffing

Name: Sweet potato stuffing
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 500g sweet potatoes (about 2 large or 3 medium); 2 tbsp extra virgin olive oil or cold- pressed rapeseed oil, plus extra for brushing; 1 large onion finely chopped; 2 large garlic cloves finely chopped; 5 sage, rosemary or thyme sprigs leaves picked and finely chopped; 200g sourdough or other bread; 1 medium egg beaten; large bunch of parsley leaves picked and finely chopped; fried sage leaves to serve (optional)

Good Food team

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Serves 8

Easy

Prep: 25 mins

Cook: 1 hr

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Make a stuffing that works well with any Christmas main. Herby with sweet and savoury notes, this is a winning veggie side dish for the Christmas table

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g sweet potatoes

(about 2 large or 3 medium)
2 tbsp extra virgin olive oil

or cold- pressed rapeseed oil, plus extra for brushing
1 large onion

finely chopped
2 large garlic cloves

finely chopped
5 sage, rosemary or thyme sprigs

leaves picked and finely chopped
200g sourdough

or other bread
1 medium egg

beaten
large bunch of parsley

leaves picked and finely chopped
fried sage leaves

to serve (optional)

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Nutrition: Per serving

kcal170
fat4g
saturates1g
carbs26g
sugars9g
fibre5g
protein4g
salt0.3g

Method

step 1

Pierce the sweet potatoes all over using a fork. Put on a heatproof plate and microwave for 5-10 mins until soft when gently squeezed. Split open, scoop the flesh out into a bowl, and discard the skins and mash. (If you don’t have a microwave, peel the potatoes, cut into chunks and cook in a pan of simmering water for 15 mins until soft. Drain well and leave to steam-dry before mashing in a bowl.)
step 2

While the potatoes are cooking, heat the oil in a small saucepan over a medium-low heat and cook the onion, garlic, sage and some seasoning, covered with a lid, for 15 mins until soft.
step 3

Pulse the bread in a food processor to make breadcrumbs. Tip these into the bowl with the mash. Add the onion mix, egg and parsley. Season and mix together. Spoon into an ovenproof dish or roll into golf-ball- sized balls and put on a baking sheet lined with baking parchment. Will keep chilled for up to a day.
step 4

Brush over the olive oil and bake for 35 mins until firmed up and dry to the touch. If you’ve made balls, arrange on a warmed plate. Scatter over some fried sage leaves to serve, if you like.

Recipe from Good Food magazine, Vegetarian Christmas 2023

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