Best 9 Sweet Potato Stuffing With Bacon And Thyme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Dive into a culinary journey with our irresistible Sweet Potato Stuffing with Bacon and Thyme, a delectable dish that combines the natural sweetness of roasted sweet potatoes with the savory smokiness of bacon and the aromatic essence of fresh thyme. This vegetarian stuffing is a perfect accompaniment to your Thanksgiving turkey, but it also shines as a standalone side dish. Our recipe collection offers variations to suit your dietary preferences, including a vegan option with crispy walnuts and a gluten-free version with almond flour. With step-by-step instructions and helpful tips, we guide you through creating this flavorful stuffing that will steal the show at your next gathering.**

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO AND BACON HASH



Sweet Potato and Bacon Hash image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
12 ounces thick-cut bacon, cut into lardons
1 jalapeño, stem, seeds and ribs removed, cut into thin rings
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
Malt vinegar, for topping

Steps:

  • Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
  • Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
  • Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
  • Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
  • Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY



Savory Sweet Potato Casserole Recipe by Tasty image

Here's what you need: Kroger Sweet Potatoes, bacon, small yellow onion, fresh thyme, fresh rosemary, kroger heavy whipping cream, large egg, kosher salt, freshly ground black pepper, shredded gruyère cheese, unsalted butter, crumbled herb stuffing, fresh thyme

Provided by Kroger

Yield 9 servings

Number Of Ingredients 13

3 lb Kroger Sweet Potatoes
6 slices bacon
1 small yellow onion, chopped
½ teaspoon fresh thyme, chopped
½ teaspoon fresh rosemary, chopped
⅓ cup kroger heavy whipping cream
1 large egg
¾ teaspoon kosher salt
freshly ground black pepper, to taste
1 cup shredded gruyère cheese
2 tablespoons unsalted butter
1 ½ cups crumbled herb stuffing
1 teaspoon fresh thyme, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
  • Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
  • Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
  • Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
  • Transfer the sweet potato mixture to a 9-inch square glass baking dish.
  • Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
  • Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
  • Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
  • Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
  • Enjoy!

THANKSGIVING BACON STUFFING



Thanksgiving Bacon Stuffing image

This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!

Provided by Nickolasa

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
  • Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
  • Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
  • Bake in the preheated oven until tops are crispy, about 25 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g

SWEET POTATO AND BACON GRATIN



Sweet Potato and Bacon Gratin image

This savory spin on sweet potatoes with bacon and herbs is baked to cheesy perfection for an indulgent side that's anything but ordinary.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 12

10 slices bacon, chopped
1 medium onion, chopped
2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon finely chopped fresh thyme leaves
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 1/2 lb sweet potatoes, peeled, cut into 1/4-inch slices
1 cup grated Parmesan cheese
2/3 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
  • Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
  • In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
  • In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
  • Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
  • Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 95 mg, Fat 6, Fiber 4 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 9 g, TransFat 1 g

SWEET POTATO STUFFING



Sweet Potato Stuffing image

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and cubed
1/4 cup chopped pecans

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

MASHED SWEET POTATOES WITH BACON



Mashed Sweet Potatoes with Bacon image

Flavored with bacon and thyme, mashed sweet potatoes make a savory addition to any meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 10

Number Of Ingredients 8

3 lb dark-orange sweet potatoes (about 4 potatoes)
8 slices bacon
1 large onion, chopped (3/4 cup)
1/4 cup half-and-half, warmed
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, if desired

Steps:

  • Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.
  • Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened.
  • Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.
  • Add onion to sweet potatoes. Crumble bacon; reserve 2 tablespoons for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 8 g, TransFat 0 g

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON



Sweet Potato Corn Bread Stuffing with Greens and Bacon image

Categories     Herb     Side     Bake     Thanksgiving     High Fiber     Bacon     Pecan     Kale     Sweet Potato/Yam     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 14 to 16

Number Of Ingredients 14

11 cups very coarsely crumbled Sweet Potato Corn Bread
3/4 pound bacon, coarsely chopped
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped
4 1/2 tablespoons chopped fresh thyme
3 large bunches kale, Swiss chard, or mustard or collard greens, stemmed, coarsely chopped
3 tablespoons apple cider vinegar
3 tablespoons honey
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 1/4 cups chopped pecans, toasted
5 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
  • Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
  • Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS



Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions image

I made this for Thanksgiving dinner and my family went crazy over it. It is simple, looks great on the table and has already been requested for Christmas dinner! This recipe can be adjusted as you like by adding more or less bacon and onions.

Provided by Chris B

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h35m

Yield 12

Number Of Ingredients 8

4 pounds sweet potatoes, peeled and cut in 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
5 slices smoked bacon, chopped
1 pound onions, thinly sliced
1 cup pure maple syrup
2 teaspoons fresh thyme

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
  • Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
  • Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
  • Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 51.8 g, Cholesterol 7.9 mg, Fat 7.7 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 2.1 g, Sodium 378.2 mg, Sugar 23.6 g

THYME-ROASTED SWEET POTATOES



Thyme-Roasted Sweet Potatoes image

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body's absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.

Provided by Kathryn Matthews

Categories     Herb     Potato     Side     Bake     Thanksgiving     Low Fat     Low Cal     Wheat/Gluten-Free     Healthy     Thyme     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
6 fresh thyme sprigs
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Steps:

  • Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Tips:

  • Use a variety of sweet potatoes for a more complex flavor. Look for varieties such as Garnet, Beauregard, and Jewel.
  • Prick the potatoes with a fork before baking to help them cook evenly.
  • Bake the potatoes until they are tender when pierced with a fork, about 1 hour.
  • Let the potatoes cool slightly before handling.
  • Scoop out the potato flesh, leaving a 1/2-inch border.
  • Mash the potato flesh with a potato masher or fork.
  • Add the remaining ingredients to the mashed potatoes and stir until well combined.
  • Stuff the potato shells with the mixture.
  • Bake the stuffed potatoes for 20-25 minutes, or until heated through.
  • Serve immediately.

Conclusion:

This sweet potato stuffing with bacon and thyme is a delicious and easy-to-make side dish that is perfect for any occasion. The sweet potatoes are tender and flavorful, while the bacon and thyme add a savory and aromatic touch. This stuffing is sure to be a hit with your family and friends.

Related Topics