Sweet Potato Stuffing with Sausage {Paleo, Whole30}

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 large sweet potatoes (peeled and cut into 1/2-1” cubes (about 5 1/2-6 cups)

1 1/2 tbsp avocado oil (or olive oil, for roasting)

Sea salt and black pepper (for roasting)

2 tbsp ghee (or coconut oil)

1 med yellow onion (chopped)

3-4 cloves garlic (minced)

12 oz bulk sausage Jones Dairy Farm No Sugar Breakfast Sausage Roll

1 large apple (or 2 small, chopped)

Sea salt and black pepper (to taste)

1 Tbsp fresh rosemary (minced)

2 tsp fresh sage (minced)

2 tsp fresh thyme leaves

1 Tbsp fresh parsley (minced, plus more for garnish, if desired)

1/2 cup dried cranberries (apple juice sweetened, for Whole30)

1 egg (whisked, optional**)

Directions

Preheat your oven to 425° F and line a large baking sheet with parchment paper. Toss the sweet potato cubes in the avocado oil or olive oil and sprinkle all over with sea salt and pepper.

Spread in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring after 15 for even browning. Roast until toasty on the outside and soft inside.

While the potatoes are roasting, get your other ingredients chopped and ready.

Heat a large skillet over med heat and add the ghee or oil. Once heated, add the onion and cook for about 3 minutes, until soft and fragrant. Add the garlic, sprinkle with sea salt, and continue to cook another minute until soft.

Crumble the sausage into the skillet and use a spoon to break up lumps. Stir occasionally as it cooks. Cook about 5-7 minutes sausage with the onions and garlic until browned.

Add the chopped apples and cook for a minute until just softened. Add the fresh herbs and sprinkle with sea salt and black pepper. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.

Once the sweet potatoes are roasted (they should be light brown and crisp on the outside) add them to the sausage mixture along with the dried cranberries, stir to combine. Stir the whisked egg** (if desired) into the mixture and toss/mix to incorporate

Lower the oven temperature to 400° F. If you used an ovenproof skillet, you can bake the stuffing right in the skillet. If your skillet is not ovenproof, transfer the entire mixture to a 2-3 qt baking dish and spread out evenly.

Bake in the preheated oven for 10-15 minutes if you did not use the egg, and 25 minutes if you used the egg, or until toasty and set. Garnish with fresh parsley before serving. Enjoy!

Nutrition

• Calories: 312 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 61 mg
• Sodium: 327 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 12 g
• Protein: 9 g