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Sweet Potato Mushroom Stuffing

Sweet Potato Mushroom Stuffing

  • Author: Paige Adams
  • Prep Time: 40-45 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour 15-25 minutes
  • Yield: Serves 8-10 1x


With toasted sourdough bread, shallots and fresh thyme, this vegan sweet potato mushroom stuffing is the perfect veggie-filled side for any big meal.


  • 1 loaf sourdough bread (1 pound), torn into cubes
  • 2 tablespoons olive oil plus more for baking dish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds sweet potatoes, peeled and diced
  • 1 shallot, minced
  • 1 celery stalk, diced
  • 1 pound cremini mushrooms, sliced
  • 1 garlic clove minced
  • 11/2 cups vegetable broth
  • 1 teaspoon fresh thyme
  • 1 tablespoon chopped fresh parsley


  1. Preheat the oven to 400 degrees F
  2. Place the bread on sheet pan and toast in the oven for 10-12 minutes, until the bread is dry and crusty.
  3. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan. Roast for 25-30 minutes until the sweet potatoes are tender and browned at the edges.
  4. Reduce the oven temperature to 350 degrees F.
  5. In a large skillet over medium high heat, heat 1 tablespoon olive oil. Sauté the shallots and celery for 2 minutes. Add the mushrooms and continue cooking for 5 minutes until the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
  6. Gently fold together the bread, sweet potatoes, mushrooms, vegetable broth and thyme in a large bowl. Spoon the mixture in a 13-inch by 9-inch oiled baking dish.
  7. Baked the stuffing for 35-40 minutes until the top is golden brown. Sprinkle with fresh parsley before serving.