Sweet Potato Pork Thanksgiving Stuffing

This Sweet Potato Pork Thanksgiving Stuffing is a game-changer for your Turkey Day celebration.

By combining tender sweet potatoes, savory ground pork, and aromatic spices with crusty bread, you’ll create a deliciously moist and flavorful side dish that’s sure to please even the pickiest eaters at your holiday table.

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 large sweet potatoes, peeled and diced
1 pound ground pork
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup chicken broth
1/4 cup butter, melted
4 cups cubed bread (white or whole wheat)
2 large eggs

Instructions

Preheat your oven to 350°F. In a large skillet, cook the ground pork over medium-high heat, breaking it up with a spoon, until it’s no longer pink, about 5-7 minutes.

Add the diced onion, minced garlic, dried sage, poultry seasoning, salt, black pepper, paprika, and cayenne pepper to the skillet.

Cook until the onion is translucent, about 5 minutes. In a large bowl, mash the diced sweet potatoes using a fork or a potato masher until they’re smooth.

Add the cooked pork mixture, chicken broth, and melted butter to the bowl with the mashed sweet potatoes.

Mix well until everything is fully incorporated. Stir in the cubed bread until it’s evenly coated with the sweet potato and pork mixture.

Beat in the eggs until the mixture is smooth.

Transfer the stuffing mixture to a greased 9×13-inch baking dish. Bake the stuffing in the preheated oven for 35-40 minutes or until the top is golden brown and the stuffing is heated through.

Serve hot and happy Thanksgiving!

Notes

Use high-quality sweet potatoes that are high in starch, like Russet or Idaho, for the fluffiest results. Make sure to not over-mix the sweet potato mixture, or it’ll become gluey and unappetizing.

If you’re not a fan of spicy food, feel free to reduce or omit the cayenne pepper altogether.

To get the best flavor, use a high-quality chicken broth that’s low in sodium. You can prep the sweet potato mixture and the pork mixture ahead of time, then assemble and bake on the day of serving.

Cubed bread that’s a day or two old is perfect for this recipe, so don’t be afraid to use stale bread! If you’re worried about the stuffing drying out, cover the dish with aluminum foil for the first 20 minutes of baking.