THE GOOD STARCH: Sweet potatoes are an excellent source of phytonutrients like beta-carotene, which is converted to vitamin A once consumed. Beta-carotene acts as an antioxidant to protect the body from free radical damage, helping to prevent chronic diseases.
1. Up to 2 days in advance: Preheat oven to 400°F. In a large bowl, combine sweet potatoes, celery, onion, bell pepper and oil. Transfer to a large rimmed baking sheet and bake until vegetables are tender, about 25 minutes. Set aside to cool to room temperature. Meanwhile, spray a 2- to 2½-qt casserole dish with cooking spray and set aside.
2. Transfer sweet potato mixture to a very large bowl and add cheese, pecans, maple syrup, thyme and nutmeg. Stir in bread, then add broth and gently stir to evenly moisten. Season with salt and black pepper. Transfer to prepared casserole dish, cover and set aside in the refrigerator.
3. On the day of: About 1 hour before turkey is done, set dressing aside at room temperature. When turkey is done and resting, cover dressing with foil and bake at 400°F until heated through, about 40 minutes. Uncover and bake until browned on top, about 15 minutes. (If also making salmon in the same oven, note that both might take a little longer to cook depending on your oven.)
- Serving Size 1 cup
- Calories 215
- Carbohydrate Content 32 g
- Cholesterol Content 6 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 7.5 g
- Saturated Fat Content 2 g
- Sodium Content 285 mg
- Sugar Content 7.5 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g