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Sweet Potato and Pepita Stuffing

Sweet Potato and Pepita Stuffing Recipe

  • 2 sweet potatoes, peeled and cut into 12-inch pieces
  • 1 tablespoon olive oil
  • 6 tablespoons kosher salt and black pepper
  • 1 unsalted butter, plus more for the baking dish and foil
  • 2 large loaf Italian bread (about 1 pound), cut into 34-inch pieces (about 16 cups)
  • 4 medium onions, chopped
  • 1/2 cup celery stalks, thinly sliced
  • 2 1/2 cups dry white wine
  • 2 low-sodium chicken broth
  • 1/2 cup large eggs, beaten
  • 3 tablespoons pepitas (roasted and hulled pumpkin seeds)
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