Savory Sweet Potato and Sausage Dressing

Recipe by
Beth Romer
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A spoon holds a helping of Savory Sweet Potato and Sausage Dressing
Prep time
60 minutes
Cook time
30-35 minutes
one 9x13 pan

This stuffing recipe is perfect for your next holiday gathering.

  • 1 pound sweet potatoes, about 2 large sweet potatoes
  • 1 tsp salt, divided
  • Non-stick cooking spray
  • 2 T butter
  • 1 cup chopped celery
  • ½ cup chopped onion
  • ½ tsp poultry seasoning
  • ½ tsp pepper
  • 1 pound pork sausage, ground seasoned
  • 15 ounces seasoned croutons (we used cheddar and garlic croutons)
  • 1 apple, medium-sized, peeled, cored and chopped
  • ½ cup dried cranberries
  • ½ cup raisins
  • 1 egg (lightly beaten)
  • ¼ cup butter
  • ½ tsp instant chicken bouillon granules
  • ½ cup hot water
  • 1 cup chicken stock
  • Fresh parsley, chopped (optional)
Featured Iowa Ingredients
  1. In a 2-quart saucepan, place sweet potatoes and add ½ teaspoon salt and enough water to cover. Bring to a boil.  
  2. Cover and simmer 20 to 25 minutes, or until fork tender. Drain and cool.  
  3. Peal the sweet potatoes, then cut into ½ inch chunks.
  4. Pre-heat the oven to 350° F. Coat a 9 x 13-inch casserole dish with no-stick cooking spray.
  5. In a large skillet, melt two tablespoons butter.  
  6. Add the celery and onion.  Cook and stir over medium heat until tender.  
  7. Stir in remaining ½ teaspoon salt, poultry seasoning and pepper. Place in a large bowl.
  8. In the large skillet which is still hot from sauteing the celery and onion, brown the pork sausage, stirring to break up until it’s cooked and crumbly.  
  9. Drain if necessary; however, a small amount of drippings left with the sausage can enhance the flavor of the dressing.  
  10. Add the sausage to the celery and onion mixture in the large bowl.  
  11. Stir in the seasoned croutons, chopped apple, cranberries, and raisins.  
  12. Mix in the lightly beaten egg.  
  13. Melt ¼ cup of butter and add to the sausage mixture along with the prepared bouillon.  Gently stir in the sweetpotato chunks.  
  14. Mix well and place in the prepared casserole dish.
  15. In a 350° F oven, bake uncovered for 30 to 35 minutes or until golden brown.
  16. Garnish with fresh parsley, if desired.

(Recipe based on a recipe from CRISCO found on

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