In the beautiful midst of the holiday season, I’m happily enjoying my third batch of this sweet potato stuffing. Going gluten free, many complain they miss the ‘hearty’ or ‘filling’ aspect of gluten products. This stuffing has both hearty and filling and that’s just in the potatoes…never mind the savory sausage or sweet onion that comes to the party! I’ve enjoyed this recipe and modified it to create my husband’s favorite stuffing recipe. Whenever we are trying to decide on a side for chicken or beef, he always says (with wide eager eyes) STUFFFFING, which in our household means this Sweet Potato Stuffing. At a recent holiday meal, my cousin chuckled when he saw yet another dish with fresh cranberries in it. I happily told him that I don’t get to cook with these seasonal treats often so I go a little overboard this time of year with fresh cranberries. They truly add so much and mimic that traditional stuffing with cranberries and Italian seasoning and sausage but it’s so much healthier. This recipe is great the next day because it makes a great side for breakfast with eggs! Not to mention a great lunch since you are getting meat, vegetables, and great, wholesome starch! Enjoy:)
6 lbs sweet potatoes, cubed into 1/2 inch pieces
2 lbs mild or sweet Italian sausage
1 large onion, diced
1 head of celery, diced
12 ounces fresh cranberries
1/4 cup coconut oil, melted
2 cloves of crushed garlic
1 tablespoon Italian seasoning
salt and pepper to taste
fresh parsley for garnish *optional
coconut or olive oil for sauteing
1. Preheat oven to 400◦F. In a large bowl, combine the cubed sweet potatoes and coconut oil. Sprinkle with salt and even distribute them onto a large baking sheet (I used two large baking sheets). Cook until tender and crisp, about 20 minutes, turning once.
2. In a large frying pan, cook sausage until brown in a small amount of coconut or olive oil until brown. Drain the sausage and set aside.
3. Add coconut or olive oil to the frying pan and cook onion and celery until translucent, about 5-10 minutes. Add crushed garlic and remove from heat once the garlic become fragrant, about 1 minute.
4. Combine the onions, celery, sausage, and Italian seasoning in a large bowl. Add the finished sweet potato cubes and toss gently. Add the fresh cranberries and more salt and pepper to taste (I use about 1/2 teaspoon each).
5. Pour into a large baking dish and cover with foil. Bake at 350◦F for 20 minutes then remove the cover and cook for an additional 10 minutes.
6. Remove from oven and enjoy!