About the Recipe
15g Protein; Calories: 612; Carbs: 51g; Fat: 39g
Ingredients
6 lbs. sweet potatoes cut into ½” cubes
8 oz grass-fed butter
1 tsp salt
2 lbs. mild Italian sausage
4 cloves garlic peeled and smashed
1 large onion diced
1 head celery diced
1 tbs Italian seasoning
12 oz fresh cranberries
Preparation
DIRECTIONS:
Preheat oven to 350°F and line the baking sheet with parchment paper. Melt half the
butter and pour over the cubed sweet potatoes. Lay the sweet potato cubes on the
baking sheet in a single layer. You may need to use 2 baking sheets. Sprinkle with half
the salt. Bake at 350° for 30 minutes, stir, and then continue baking for an additional 25
minutes. Sweet potatoes should be slightly crisped, but not burnt.
Remove sausage from the casing and in a large frying pan brown sausage. When it’s
brown and crispy drain on paper towels and then set it aside.
Add the other half of butter (4 oz) to a large saucepan over low/medium heat. Add the
garlic and let it simmer and infuse for about 5 minutes. Add the diced onions and stir.
Add the diced celery, ½ tsp 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, sausage, and cooked onion, celery, and garlic
mixture into a large bowl and mix well. Fold in the cranberries and again mix well.
Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350°F
for 20 minutes. Remove foil then bake for an additional 10 minutes.
Remove from oven and enjoy!