- 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)
- 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, 1/2 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!