- 1/4 cup butter, cubed
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 6 cups dry bread cubes
- 1 large sweet potato, cooked, peeled and cubed
- 1/4 cup chopped pecans
- In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients.
- Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours. Yield: 10 servings.
Reviews forSweet Potato Stuffing
"followed the recipe exactly yet came out as mush. Luckily, had stove top in the pantry to save the day. Will not be making agian"
"This is a very tasty stuffing. I used butternut squash in place of sweet potatoes and about a cup of broth."
"One word "YUM"!"
"We loved this stuffing! This stuffing will be a go to recipe of mine for years! I think that this is a great base stuffing for whatever fun ingredients you enjoy in stuffing. You could add fresh cranberries, sausage, mushroom, oysters, bacon, Brussels sprouts, etc... I added cranberries to the recipe this time. I'm looking forward to playing around with more extras next time. Here's a couple of small adjustments that I made: I changed the 1/2 cup of broth to 1 full cup. And, I substituted Corn bread cubes for regular bread cubes.Delicious! Thank you for sharing!"
"Delish...I added craisins to give it an extra kick'"