Sweet Potato with Cornbread Stuffing

And Cranberry Chutney

I love everything about this sweet potato with cornbread stuffing and cranberry chutney dish. Actually I'm calling it the best of thanksgiving in a bite! My favorite part of the Thanksgiving meal is trying to get bites of all of the food onto my fork at once...(basically making a mess of my plate!) So I guess that's exactly what I did here! lol

This dish is a new presentation of my traditional thanksgiving favorites! So I know there are a lot people who do not like to mess with traditional thanksgiving dishes. But this sweet potato with cornbread stuffing is so good! You have to try it!! It would be perfect for a friends-giving event or a smaller thanksgiving get together.

Baked sweet potato + Cornbread sausage & kale stuffing + drizzle of cranberry jaggery chutney!

Sweet Potato

The sweet potato is the easiest part of the dish. I just prepped them for the oven (pierced them to keep them from bursting in the oven), rubbed them with oil and stuck them in the oven. 45 minutes later, the sweet potato vessels are done!

Cornbread Sausage & Kale Stuffing

I like to use a prepared stuffing mix for this because it makes this dish even easier because the seasoning is already added. But you can play around with the additions even more. I added Italian chicken sausage, kale, onions and garlic. I love the addition of kale in the sausage because it pairs so well with the sausage and onions and just adds another texture to the stuffing. But you can definitely add some spice and add jalapeños in the stuffing as well!

Cranberry Jaggery Chutney

This is the perfect hybrid between cranberry sauce and Indian sweet tamarind chutney. I use fresh cranberries in place of the tamarind. Both cranberries and tamarind are naturally sweet and super tart. So the replacement works perfectly! I made the chutney almost the same way I usually make cranberry sauce: boil fresh cranberries with water and additional flavors. To get the chutney flavor I replaced the sugar with jaggery (the usual sweetener for tamarind chutney) and added ground ginger for the slightest kick. Then to make a smooth chutney, blend the entire mixture together. I like to make the chutney ahead of time and chill it in the fridge before serving.

Easy Vegetarian Options

If you're looking for vegetarian options for this dish, simple omit the sausage and replace the chicken stock with a veggie stock. Plus add 2 teaspoons of Italian seasoning.

If you're looking for additional protein: add in canned black beans!, they will pair perfectly with the cornbread and sweet potato. Cooked lentils or mushrooms will also work beautifully.

This dish is completely customizable and so easy to adapt! Enjoy!!

You might also enjoy Perfectly Creamy Mashed Potatoes

Cornbread Sausage Stuffed Sweet Potatoes & Cranberry Chutney

A delicious twist for a fun thanksgiving meal. Stuffed baked sweet potatoes with cornbread sausage and kale stuffing served with a cranberry jaggery chutney.

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Print Recipe

Cook Time 1 hr

Total Time 1 hr

Course Main Course

Cuisine American

Servings 6 servings

Calories 528 kcal

Ingredients

  

1x2x3x

• 6 sweet potatoes
• 1 12 oz cornbread stuffing mix
• 1 onion chopped
• 2 cups chicken stock
• 6 ounces chopped baby kale
• 14 ounces chicken sausage
• 1 garlic clove grated
• 1 tablespoon olive oil
• 4 tablespoon butter

Cranberry Jaggery Chutney

• 12 ounce package of fresh cranberries
• 1 cup water
• ¼ cup jaggery
• ½ teaspoon ground ginger

Instructions

 

Cranberry Jaggery Chutney

• Add all of the ingredients for the chutney in a saucepan.
• Cook on medium heat once it reaches a boil cook for 10-12 minutes. Most of the cranberries will have burst.
• Remove from heat, allow to cool for 5 minutes. Using an immersion blender, blend smooth.
• Set aside to cool until ready to serve.
• Make the cranberry chutney ahead of time, allow to cool to room temperature and store in the refrigerator until serving.

Sweet Potato

• Pre-heat oven to 425°F
• Line a baking sheet with aluminum foil, spray lightly with cooking spray.
• Prep the sweet potatoes by rinsing, towel drying. Pierce each sweet potato 4 - 5 times. Rub oil on the sweet potatoes to coat.
• Bake for 40 - 50 minutes.
• Remove from oven, allow to cool before handling.

Cornbread Sausage & Kale Stuffing

• On medium heat, in a large skillet add olive oil.
• Add chicken sausage. Crumble the sausage as it cooks to break into small pieces.
• Once the sausage is cooked, add in the chopped kale, cook for 1 minute. Remove the mixture from skillet and set aside.
• Add butter to the same large skillet on medium heat. Once the butter melts, add chopped onion cook for 2 minutes. Add grated garlic, cook for 1 minute.
• Add chicken stock, bring the liquid to a boil. Remove the skillet from heat, immediately add in the cornbread stuffing mix and stir to combine. Fold in the sausage and kale mixture.

Assembly

• Make a cut on each sweet potato lengthwise, take care not to cut all the way through. Pinch the ends of the sweet potato together to open the sweet potato at the cut you made.
• Stuffed each sweet potato with about ⅓ cup or more of the stuffing.
• Drizzle the chilled cranberry chutney over each stuffed sweet potato and serve!

Nutrition

Calories: 528kcalCarbohydrates: 71gProtein: 17gFat: 21gSaturated Fat: 7gCholesterol: 69mgSodium: 998mgPotassium: 1060mgFiber: 10gSugar: 23gVitamin A: 35396IUVitamin C: 50mgCalcium: 127mgIron: 3mg

Keyword thanksgiving, baked sweet potato, cornbread stuffing, cornbread sausage kale, cranberry chutney

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