Description

Cozy, comforting, and full of autumnal flavors, this Maple Roasted Sweet Potato Stuffing is the perfect side dish for chilly evenings or festive family meals. Roasted sweet potatoes tossed with aromatic herbs, sautéed vegetables, and lightly toasted bread cubes create a rich, flavorful combination that’s both hearty and elegant. Sweet maple syrup balances the earthy notes of sage, thyme, and rosemary, while a touch of fresh parsley brightens every bite. Inspired by classic fall traditions, this stuffing is designed to bring warmth and joy to your table without using pork or alcohol, making it a versatile option everyone can enjoy.

Ingredients

Scale

3 medium sweet potatoes, peeled and diced into 1/2-inch cubes
3 tablespoons olive oil, divided
2 tablespoons maple syrup
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
6 cups cubed day-old bread
1/2 cup chopped fresh parsley
1 1/2 cups vegetable broth
Optional: 1/2 cup chopped nuts (pecans or walnuts)

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1/2-inch cubes. Toss with 2 tablespoons olive oil, maple syrup, salt, pepper, and half of the dried herbs. Spread evenly on the prepared baking sheet.
Roast the sweet potatoes for 25–30 minutes, turning halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté the chopped onion, celery, and garlic for 5–7 minutes until softened and fragrant.
In a large mixing bowl, combine the cubed bread, roasted sweet potatoes, sautéed vegetables, and chopped parsley. Gently mix to distribute evenly.
Pour vegetable broth over the bread mixture, adjusting to moisten without making soggy. Season with salt and pepper, and fold in optional nuts if using.
Lightly grease a 9×13-inch baking dish and transfer the stuffing mixture, spreading it evenly.
Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 15 minutes for a golden, slightly crispy top.
Let the stuffing cool for a few minutes before serving. Garnish with extra parsley if desired.

Notes

For best results, use slightly stale bread to help absorb the flavors without becoming mushy.
You can prepare the stuffing a day in advance and refrigerate it before baking.
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
Optional nuts add a crunchy texture and complement the sweetness of the maple-roasted sweet potatoes.
To make it extra aromatic, sprinkle a little additional fresh herbs over the top before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes