One time (literally, probably only one time) my kitchen was completely clean. The floor, freshly mopped, still glittered with moisture as it dried in the sun. The copper pans, with shiny, pink bottoms, hung in unison above the freshly scrubbed stove. Firewood was stacked, flour tubs were filled to the brim, spice containers were cleaned with all the labels facing forward, and this homemaker breathed a deep, sigh of pleasure.
But that pleasure sigh was quickly interrupted as a boisterous kid came in and dumped off a dozen dirty glasses that had been collecting in their room. And so it goes.
We do are best to maintain order around these parts but the reality is, our kitchens are working, living, breathing spaces. They are sources of life, love, nourishment, joy, pleasure, experience, and comfort. And all that comes with dirty dishes.
Thursdays are the days when I like to clean my kitchen. I find if I break up the house by rooms, tackling one per day, it keeps it from being so overwhelming. Part of my kitchen cleaning routine involves freshening up the chalk board that is hanging on the wall with the meals for the upcoming week. Naturally, it's also a day when I take a bit of time to comb through recipes to gather up inspiration for the cooking ahead.
Which is where I happened upon this sweet potato and baguette stuffing that I created for the Cooking Community last November.
When is when I decided that I wanted to share it with you all!
We are getting ready to harvest our entire bed of sweet potatoes this weekend and I'm very anxious to get them back into the root cellar and back onto our plates. This isn't a true “stuffing” in that it's not actually “stuffed” in anything – does that make it a “dressing” instead? – but regardless, this is what I love to serve alongside any sort of roasted bird. Duck. Turkey. Chicken.
Sweet Potato and Baguette Stuffing
I use baguette, sweet potatoes, and plenty of fresh parsley to make the stuffing salty and sweet, crunchy and soft. It’s perfect.
1 ½ pounds sweet potato
2 purple onions
1 baguette, cubed into 1” pieces
10 tablespoons butter, melted
¾ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 bunch fresh parsley, minced
- Preheat the oven to 375.
- Peel the sweet potato and cut into 1” cubes. Place in a 9×13” baking dish.
- Peel the onions and cut into ½” slices. Add these into the baking dish.
- Add the cubed baguette into the baking dish. Pour over the melted butter and then sprinkle over the salt, pepper, thyme, and rosemary. Use your hands to toss all of the stuffing contents together until they’re evenly dispersed and coating with the butter and herbs.
- Bake the stuffing for 30-40 minutes, or until the sweet potatoes are tender and the top of the stuffing is golden and crispy.
- Right before serving, toss in the fresh parsley and season to taste.