Sweet Potato, Pecan & Cranberry Stuffing

Sweet Potato and Cranberry Stuffing with Pecans

Name: Sweet Potato and Cranberry Stuffing with Pecans
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 1 Knorr Vegetable Stock Cube; 400 g sweet potatoes diced; 200 g sourdough bread cut into cubes; 250 ml boiling water; 1 onion diced; 60 g dried cranberries; 50 g pecans roughly chopped; 1 tbsp brown sugar; 2 tsp dried sage; 2 tbsp olive oil

This meat-free stuffing is the ideal side dish for a Sunday Roast or Christmas dinner.

50 MINS

Cooking Time
Easy

Difficulty
5 MINS

Prep Time
8 People

Serves

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1 Knorr Vegetable Stock Cube
400 g sweet potatoes diced
200 g sourdough bread cut into cubes
250 ml boiling water
1 onion diced
60 g dried cranberries
50 g pecans roughly chopped
1 tbsp brown sugar
2 tsp dried sage
2 tbsp olive oil

Pre-heat oven to 180°C.
Add the sweet potato, onion, bread cubes, cranberries, pecans and sage to a bowl. Mix the Knorr Vegetable Stock Cube in a jug and pour over the stuffing mix.
Brush a baking dish with half the olive oil then tip the stuffing mix in. Sprinkle the brown sugar and drizzle over the remaining olive oil. Bake for 45 minutes.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	205.946 kcal
Protein (g)	4.024 g
Sugar (g)	9.974 g
Fat (g)	8.673 g
Fibre (g)	3.019 g

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