2 large sweet potato or 3 medium, cut into ½ inch cubes
2 TBLS coconut oil
1 tsp sea salt (divided)
1 lb. mild Italian pork or chicken sausage (casing removed)
2 TBLS ghee
4 garlic cloves, peeled & smashed
½ large onion, diced
5 celery stalks, diced
1 TBLS Italian seasoning
8 once fresh cranberries
Preheat oven to 350 degrees. Melt coconut oil and pour over the cubed sweet potato in a bowl. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with ½ tsp. sea salt. Bake at 350 for 30 min, stir, then bake for additional 25 minutes. (Add or subtract time for a more crisp, but make sure they don’t burn)
In a frying pan, break up Italian sausage into small pieces, drain any excess liquid and set aside.
Add ghee 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 tsp. of sea salt and Italian seasoning. Stir and let simmer for about 7-8 minutes, or until onions are translucent.
Pour the finished sweet potato, Italian sausage and cooked onion mixture into a large bowl. Fold in cranberries evenly.
Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350 for 20 minutes. Take foil off and bake for additional 10 minutes.
Wellness Coach & Yoga Instructor