Sweet potato & cranberry stuffing

Updated: Oct 31, 2019

Serving 6-8


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


  1. 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)

  2. In a frying pan, break up Italian sausage into small pieces, drain any excess liquid and set aside.

  3. Add ghee to a large sauce pan over low/medium heat.

  4. 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.

  5. Pour the finished sweet potato, Italian sausage and cooked onion mixture into a large bowl. Fold in cranberries evenly.

  6. 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.


Dena Totaro

Wellness Coach & Yoga Instructor


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