No-Salt Sweet Potato Stuffing

Posted on Dec 31 2013 - 8:46am by Christine

For the holiday season, we thought it would be a good time to share our recipe for super special Sweet Potato Stuffing!

This stuffing is simply delicious and you could even serve it as its own dish, all by itself. But we like to use it as an alternative to store-bought stuffing mixes, which tend to be WAY too high in sodium to share with baby.

We left the ingredients in our stuffing slightly chunky (particularly the apple) but you can chop them much more finely if you prefer. You can also peel the apple if you wish, although we like to leave the skin on as it’s so rich in nutrients!

Sweet Potato StuffingTo Make No-Salt Sweet Potato Stuffing for Baby You Will Need…

1/2 medium sweet potato, peeled and cubed
olive oil
2 tbsp chopped onion
1/4 medium green apple, cored and chopped
2 tbsp apple juice
1 slice whole wheat bread
2 to 3 tbsp chicken broth (substitute with veggie broth if you want a vegetarian stuffing)
big pinch nutmeg
big pinch cinnamon

Preheat the oven to 350 deg.
Place the whole wheat bread into a food processor and process until it becomes breadcrumbs. If you don’t have a food processor, use very dry, slightly stale bread and either crumble in the hands or use a grater.
Place the sweet potato cubes into a small pan and cover with water. Bring to the boil, then lower the heat and simmer until soft (around 10 to 15 mins).
Drain, then mash the cubes roughly and place in a bowl.
In the meantime, heat a little oil in a frying pan and add the chopped onion and apple. Cook gently for around 5 mins, then pour in the apple juice and add the cinnamon and nutmeg. Continue to cook, stirring occasionally, for around 5 mins more.
Add the onion/apple mixture to the sweet potato.
Mix together, then stir in the breadcrumbs.
Add 2 to 3 tbsps broth, until the mixture is nice and moist.
Use to stuff your meat, OR
Place into a small, greased, oven-proof bowl and cook for 20 mins, until lightly gold on top.


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