Thanksgiving Sides: Sage and Pecan Sweet Potatoes and Apple and Cranberry Stuffing
Prep & Cook Time:45-55 min.
Cook Within:7 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
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allergens and nutrition facts.
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Time again for the holiday of togetherness and stuffing one's face… the holiday of Pilgrims, Puritans, and pardoning fair fowl. These sides are perfect for your turkey day celebration. One is a stuffing of bread chunks, apples, and sage, the perfect combination of savory and sweet. Buttered and honey-ed sweet potatoes, backed to perfection, will be the hit of your Thanksgiving table. Stop searching the web for recipes you can't really trust… Home Chef has you covered.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut ciabatta buns into a small dice.
Trim sweet potato and quarter. Cut quarters into ½" pieces.
Peel apple, quarter, and remove core. Cut into ½" dice.
Halve and peel onion. Cut halves into ½" dice.
Coarsely chop cranberries.
Coarsely chop pecans.
Stem and mince sage.
Cook the Sweet Potatoes
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sweet potatoes to hot pan and stir occasionally until lightly browned, 3-5 minutes.
Stir in pecans, butter, honey, ¼ tsp. salt, and a pinch of pepper. Remove from burner.
Transfer sweet potatoes and pecans to prepared baking sheet and spread into a single layer. Roast in hot oven until tender, 12-14 minutes.
Wipe pan clean and reserve.
While sweet potatoes roast, start stuffing.
Start the Stuffing
Return pan used to sear potatoes to medium heat and add 1 Tbsp. olive oil.
Add diced ciabatta to hot pan and stir occasionally until golden brown, 3-5 minutes.
Remove bread chunks to a plate.
Wipe pan clean and reserve.
Finish the Stuffing
Return pan used to brown bread chunks to medium-high heat and add 1 tsp. olive oil.
Add apples, onions, cranberries, and sage to hot pan. Stir occasionally until lightly browned, 2-3 minutes.
Add diced ciabatta, 1 cup water, and mirepoix base. Stir constantly until liquid is almost completely evaporated, 1-2 minutes.
Place pan in hot oven and bake until bread is lightly crisp, 8-10 minutes.
Finish the Dish
Transfer sides to serving dishes, and serve family-style with the main dish of your choice. Bon appétit!
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