Gluten-Free Sweet Potato Stuffing with Nuts & Cranberries

by | Updated: October 13th, 2020 | Read time: 1 minute

One part sweet potato casserole, one part stuffing and one part cranberries, your favorite Thanksgiving trio joins forces in this scrumptious gluten-free stuffing. Whether you’re dealing with a gluten allergy or are just looking for a healthier alternative to traditional stuffing, your solution is this recipe. It’s chock-full of wholesome ingredients and traditional holiday deliciousness that will convince you never to use boxed stuffing again. Even better — you’ll likely have a lot of these ingredients on your shopping list for Thanksgiving already!

Homemade Gluten-Free Stuffing with Sweet potatoes, Nuts and Cranberries

Ingredients

1/4 cup extra virgin coconut oil
2 tsp. dried rosemary
Pinch of sea salt
Freshly ground black pepper, to taste
6 sweet potatoes, diced
1-1/2 cups celery, chopped
2 cups Swiss chard, chopped
1 sweet onion, chopped
1/2 cup pecans, toasted
1/2 cup walnuts, toasted
1/2 cup unsweetened dried cranberries

Directions

  1. In large covered pan, cook sweet potatoes and rosemary in small amount of oil over medium heat until fork-tender. Stir in chopped Swiss chard and cook for 5 minutes.
  2. In medium pan, sauté onion and celery in small amount of oil over medium heat. As soon as onions brown, pour mixture into large pan.
  3. Stir in remaining oil and all other ingredients, cover and let set for 5 minutes.

Mo’s tip: To cut down on sugar per serving, chop the dried cranberries to ensure smaller amounts are spread evenly throughout the stuffing.