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Robin's Sweet Potato Stuffing


  • 1½ medium onions, finely diced (about 2½ cups)
  • 4 stalks celery, finely diced (about 2 cups)
  • 1 tablespoon margarine/butter or oil
  • 1 raw sweet potato, cubed (about 2 cups)
  • ½ to 1 teaspoon poultry seasoning
  • ½ to 1 teaspoon thyme
  • 4 cups dry bread cubes (preferably whole grain; about 5 slices)
  • Chicken broth (lower sodium version, about 2 cups as needed)
  • 1 tsp salt
  • Pepper to taste


  1. In large pan, sauté onion and celery in margarine/butter or oil, add sweet potato cubes and cook until al dente.
  2. Add bread cubes and seasonings, stir to combine.
  3. Add chicken broth in half-cup increments until just moistened.
  4. Bake in a buttered or oiled covered 3-quart casserole for 45 minutes at 325°..


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Recipe makes about 9 cups. Double recipe if serving with turkey.

Sweet potato really adds a lot of color!

Presentation Ideas

Serve over large lettuce leaves.

Menu Suggestions

This recipe goes very nicely with duck, but will go with any poultry or pork.

Courtesy of:
Robin Williams, MA, RD, CDE

Nutrition Facts Servings Per Recipe: approx. 18
Amount Per Serving Calories 69
Total Fat 1.8g
Saturated Fat 0.3g
Sodium 336.5mg
Total Carbohydrate 12.2g (after subtracting fiber = 10.3g)
Dietary Fiber 1.9g
Protein 1.9g
* Nutrition Facts calculated for recipe made with vegetable oil

Exchanges per Serving

1 Starch
1 Carbohydrate Choice