All Recipes

Sweet Potato and Potatobred Dutch Filling

1 Hr, 25 Mins


2 Pounds Sweet Potatoes, peeled and cut into 1-inch cubes

8 Tablespoons Unsalted Butter, divided

3/4 Cup Milk

Salt and Pepper, to taste

1/2 Medium Sweet Onion, small dice

3 Stalks Celery, small dice

3 Tablespoons Chopped Fresh Thyme

2 Cups Martin’s Potatobred Stuffing

1 Egg, lightly beaten

Serves: 8-10


Step 1

Preheat oven to 350°F. Grease a 2-quart baking dish and set aside.

Step 2

In a large pot, cover the potatoes with water, bring to a boil and cook for 15 minutes, or until potatoes are tender. Drain potatoes, mash and mix in 4 tablespoons butter, milk, salt and pepper.

Step 3

Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add onion, celery and thyme. Saute until soft, about 4-5 minutes. Add Martin’s Potatobred Stuffing and continue to cook for 4-5 minutes. Season with salt and pepper.

Step 4

Add stuffing mixture to the potatoes and mix to combine. Fold in beaten egg. Transfer potato mixture to the prepared baking dish.

Step 5

Bake for 45 minutes, or until top is lightly golden-brown.

Recipe developed by PA Eats and Dish Works