A Recipe That Adds Sweet Potato Into Stuffing

Instead of serving stuffing and sweet potatoes as separate side dishes, with this recipe they join forces as the perfect complement.

side dishes

*Recipe appears in Healing Bone Broth Recipes by Sharon and Reb Brown, co-founders of Bonafide Provisions

This sweet, salty and savory stuffing will be sure to satisfy that Thanksgiving craving!

Sweet Potato Stuffing Recipe

Serves 6-8


  • 1 large yellow onion
  • 4 cloves garlic
  • 3 stalks celery
  • 3 medium sweet potatoes
  • 10 mushrooms
  • 4 tbsp (60 g) butter or ghee
  • ¾ lb (165 g) Italian sausage
  • 8 leaves sage
  • 2 stalks rosemary
  • 8 sprigs thyme
  • 2 tbsp (10 g) organic poultry seasoning
  • 1¾ cups (420 ml) Chicken Bone Broth
  • Salt and pepper, to taste


Dice the onion, garlic and celery. Rinse and peel the sweet potatoes and dice into very small cubes. Chop up the mushrooms and set aside. Add butter and cook up the veggies on medium heat in a pan. Cook for about 10 to 15 minutes or until the veggies start browning or become translucent. In a separate pan, brown the sausage, breaking it into small pieces as you cook. Combine the sausage, veggie mix, herbs, poultry seasoning, mushrooms and broth, and cook down for a few minutes. Add salt and pepper. Put the mixture in a glass baking dish and bake at 350°F (180°C) for roughly an hour, stirring at about the halfway point. The stuffing will be done when the potatoes mash up slightly when stirred.