Sweet Potato Dressing

10 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (1)
Sweet Potato Dressing
A dressing made from sweet potatoes with chicken livers and gizzards. My grandmother used to stuff her turkey with this sweet potato dressing—it’s a unique side dish perfect for holiday cooking with those tender sweet potatoes mixed with savory giblets.

Ingredients

10 servings
  • 1 pound sweet potatoes - about 3 mediums
  • 1 tsp salt divided
  • 1/4 cup plus 2 tablespoon Shortening or Butter Flavor stick divided
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 tsp poultry seasoning
  • 1/4 tsp pepper
  • 1 package chicken livers
  • 1 package chicken gizzards (ground pork can be substituted)
  • 1 egg slightly beaten
  • 1/2 tsp instant bouillon granules
  • 1/3 cup hot water
  • chopped parsley for garnish

Step-by-Step Instructions

  1. Peel and cut sweet potatoes into 2 inch chunks. Place sweet potatoes in 2-quart saucepan. Add 1/2 teaspoon salt and enough water to cover; bring to a boil. Cover and simmer for 20 to 25 minutes or until fork tender. Drain and set aside to cool.
  2. Preheat oven to 350 degrees F. Spray a 2-quart casserole with No Stick cooking spray and set aside. In a large skillet, melt 2 tablespoons butter. Add the celery and onion. Cook and stir over medium heat until tender, about 5-7 minutes. Stir in remaining 1/2 teaspoon salt, poultry seasoning and pepper. Transfer to large mixing bowl.
  3. In a large skillet brown and cook the livers and gizzards (or ground pork if using) over medium heat until fully cooked, about 10-12 minutes. Stir to break apart. Drain grease if necessary and add to the celery and onion mixture. Mix in the slightly beaten egg.
  4. Mix the bouillon granules and 1/3 cup hot water until dissolved. Melt remaining 1/4 cup butter or shortening. Add the melted butter and the prepared bouillon to the liver/gizzard mixture. Add the cooked, cooled sweet potatoes and mix well, breaking up the sweet potatoes as you stir. Transfer to prepared casserole. Bake, uncovered, 30 to 35 minutes or until golden brown on top. Garnish with chopped parsley if desired.

Common Problems and Solutions

Q: Why is my dressing too mushy?

A: Make sure to drain the sweet potatoes thoroughly and let them cool before mixing. If they're too wet or hot, they'll break down too much and make the dressing watery.

Q: Can I make this ahead of time?

A: Yes, assemble the dressing in the casserole dish, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if going straight from the refrigerator to the oven.

Q: Do I have to use chicken livers and gizzards?

A: No, the recipe notes you can substitute ground pork. For a milder flavor, use mild breakfast sausage or ground turkey instead of the giblets.

Tips and Techniques

Don’t over-mash the sweet potatoes—you want some texture, not a puree. The sweet potatoes should be broken into chunks that hold their shape during baking. If you’re stuffing this into a turkey, reduce the bouillon liquid by half so it doesn’t get too soggy.

Ingredient Substitutions

  • chicken livers and gizzards: ground pork, breakfast sausage, or ground turkey
  • shortening or butter flavor stick: regular butter or margarine
  • instant bouillon granules: 1/3 cup chicken stock or broth

Equipment Needed

  • 2-quart saucepan
  • Large skillet
  • 2-quart casserole dish
  • Large mixing bowl

Historical Context

Using sweet potatoes in dressing is a Southern tradition that brings natural sweetness to balance savory giblets. Many Louisiana grandmothers would stuff their holiday turkeys with this mixture, making use of every part of the bird.