Ingredients

The following ingredients have 12 Servings
  • 6 pound sweet potatoes (cut into 1/2 inch cubes)
  • 8 ounces 2 sticks grass-fed butter or extra virgin coconut oil
  • 1 teaspoon kosher salt
  • 2 pound mild Italian sausage
  • 5 cloves garlic (peeled and smashed)
  • 1 large onion (diced)
  • 1 head of celery (diced)
  • 1 tablespoon Italian seasoning
  • 12 ounces fresh cranberries
  • curly parsley for garnish (optional)

Instruction

  • Preheat oven to 350 F and line baking sheets with parchment paper. Melt half the butter and pour over the cubed sweet potatoes. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with half the kosher salt. Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes. Add or subtract baking time in order to get slightly crisped, but not burnt sweet potato croutons.
  • In a large frying pan, break up and brown the Italian sausage. When it’s brown and crispy, drain in a colander and then set aside.
  • Add the other half of the butter (4 ounces) to a large sauce pan over low/medium heat. Add the cloves of garlic and let it simmer and infuse for about 5 minutes. When the garlic starts to brown, remove and discard. Add the diced onions and stir. Add the diced celery, ½ teaspoon of the kosher salt, and the Italian seasoning. Stir and let simmer for about 5 minutes, or until the onions are translucent.
  • Pour the finished sweet potato croutons, Italian sausage, and cooked onion, celery, and garlic mixture into a large mixing bowl. Add the raw cranberries and fold until evenly combined.
  • Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350 F for 20 minutes. Remove the foil then bake for an additional 10 minutes uncovered.
  • Remove from oven, serve, and enjoy!