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Sage, onion and sweet potato stuffing

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A quick and easy classic with a twist.
Serves
6
Prep
15 minutes
Cook
30 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
72
Carbs
12.70g
Fibre
2.00g
Protein
1.50g
Fat
1.20g
Saturates
0.10g
Sugars
6.10g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 large onions, roughly chopped
2 tsp rapseed oil
pinch pepper
1 tsp dried sage
1 slice wholemeal bread, in breadcrumbs
100g mashed sweet potato
Method
  1. Add the onions to a pan with the rapeseed oil and cook gently for 6–7 minutes until softened and starting to brown.
  2. Add the pepper and sage. Then add the breadcrumbs, sweet potato and 200ml water from the boiled potato.
  3. Mix well, place the mixture in a lightly oiled ovenproof dish and bake for 20 minutes until the top has browned.
Chefs tips
  • If you don’t like sage, try adding a tablespoon of freshly chopped parsley and a teaspoon of dried thyme or use oregano or tarragon instead. 
  • Freezing instructions: Freeze in portions then defrost in the fridge,or defrost in a microwave and reheat until piping hot.
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