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  • Vegan friendly
  • GL tested
  • High in fibre
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Sweet Potato, Apricot & Sage Granola Stuffing

  • Servings: 12-14 stuffing balls
  • Preparation: 15m
  • Cooking: 1h 15m

About this recipe

Delicious with your Sunday roast or Christmas lunch, these little parcels of stuffing are packed with chilli-roasted sweet potato and studded with apricots and apple. Replacing the more traditional breadcrumbs with Lizi’s Digestive Health Granola makes them deliciously good for your gut too.

Ingredients

  • 2 tablespoons rapeseed or olive oil
  • 2 red onions
  • 1 tablespoon of honey
  • 1 teaspoon of chilli flakes
  • 1 eating apple, peeled cored and chopped
  • 1 large sweet potato (about 400 -500g)
  • Sage leaves, finely chopped (leave a few leaves to one side to garnish)
  • 250g Lizi’s Digestive Health Granola
  • 100g dried apricots (chopped)
  • A pinch of salt and pepper
  • A pinch of mixed spice
  • 1 egg
  • 125g full fat cream cheese

Method

  1. Preheat the oven to 200c.
  2. With a vegetable peeler, peel the onions and then using a sharp knife cut into small wedges. Peel the sweet potato and also cut into small wedges.
  3. Place both the onion and sweet potato wedges into a deep roasting tin. Drizzle with oil and sprinkle over with chilli flakes.
  4. Place in the oven and roast for around 20 minutes. In the meantime, peel, core and chop the apple into chunks.
  5. Remove from the oven and add in the chopped apple. Put back into the oven to roast for a further 10-15 minutes.
  6. Carefully remove the tin from the oven, place on a heatproof mat and drizzle over the honey. Leave the tin to cool.
  7. Place the chopped sage, mixed spice, salt and pepper, chopped apricots and Lizi’s Digestive Health Granola into a large mixing bowl and stir to combine.
  8. Back to the tin, use a fork to mash some of the sweet potato and then add the sweet potato, onion and apple from the roasting tin into the mixing bowl.
  9. Add in the egg and the cream cheese and mix well.
  10. Tear non-stick baking paper into squares and crush each square into a ball. Un-crumple and use each square to line a hole in a baking/muffin tray. (If the tray doesn’t have holes, place evenly spaced on a flat baking tray lined with non-stick baking paper).
  11. Spoon the mixture into rough balls (shape with your hands if easier) and place each ball onto the baking paper and push down gently.
  12. Turn down the oven to 180c and bake for 15-20 minutes in the middle of the oven. Enjoy!