Ingredients:

6 lb. sweet potatoes, cut into ½“ cubes
8 oz. {2 sticks} grass-fed butter or extra virgin coconut oil
1 tsp kosher salt
2 lb. mild Italian sausage
5 cloves garlic, peeled and smashed
1 large onion, diced
1 head of celery, diced
1 Tbl Italian seasoning
12 oz. fresh cranberries
curly parsley for garnish {optional}

Directions:

1. Preheat oven to 350 F and line baking sheets with parchment paper.
2. Melt half the butter and pour over the cubed sweet potatoes.
3. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with half the kosher salt.
4. 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.
5. 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.
6. Add the other half of the butter {4 oz.} to a large sauce pan over low/medium heat. Add the cloves of garlic and let it simmer and infuse for about 5 minutes.
7. When the garlic starts to brown, remove and discard. Add the diced onions and stir. Add the diced celery, ½ tsp of the kosher salt, and the Italian seasoning.
8. Stir and let simmer for about 5 minutes, or until the onions are translucent.
9. 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.
10. 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.
11. Remove from oven, serve, and enjoy!