Paleo Sweet Potato Stuffing

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.7
  • Total Fat: 16.5 g
  • Cholesterol: 57.3 mg
  • Sodium: 208.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.1 g

View full nutritional breakdown of Paleo Sweet Potato Stuffing calories by ingredient
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Number of Servings: 8


    4-5 small sweet potatoes, peeled and cut into 1/2 inch pieces
    4 tablespoons olive oil
    salt & freshly ground pepper
    4 celery stalks, thinly sliced
    2 medium onions, chopped
    1/2 cup dry white wine
    8 oz. country style (not in a casing) pork sausage
    2 large eggs, beaten
    1/2 cup chicken broth
    4 tablespoons golden raisins
    3 tablespoons chopped fresh sage
    1/2 cup chopped pecans


Vary the amount of sage to your liking



Preheat oven to 400 F. On a baking sheet, toss the sweet potatoes with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the celery, onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375.
Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOMMYLETECIA.

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Member Ratings For This Recipe

  • This is even better re-heated in a skillet the next day and topped with a fried egg! Such a delicious recipe. I added carrots and butternut squash, took out the chicken stock, raisins and pecans and added a granny smith apple just because that was what I had on hand. - 7/23/14

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