Ingredients

• 5 sweet potatoes, cut into 1/2 inch cubes
• 1 stick of grass-fed butter
• 1 teaspoon sea salt
• 1 pound mild Italian sausage
• 1 package of organic bacon
• 5 cloves garlic, peeled and minced
• 1/2 large onion, diced
• 2 tbsp of Herb de Provence (Trader Joes)
• 12 ounces fresh cranberries
• rosemary and pomegranate seeds to garnish {optional}

Directions:

Sweet Potatoes:

1. Preheat oven to 350 F and grease pan with grass-fed butter.

2. Toss cubed sweet potatoes around greased butter pan so the sweet potatoes are glossed with butter.

3. Dust sea salt on sweet potatoes.

4. Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes.

Sausage + Bacon:

1. 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.

2. Cut bacon into 2 inch pieces.

3. In a large frying pan, cook bacon until crispy.

Garlic + Onion:

1. Add 2 inches of grassfed butter in a sauce pan over low/medium heat.

2. Add the minced garlic cloves and let simmer for 5 minutes.

3. Add the diced onion, Herb de Provence, and sea salt. Stir and cook until onions are translucent.

Mix all Ingredients together:

1. Pour the finished sweet potato, italian sausage and bacon, cooked onion and garlic mixture into a large mixing bowl. Add the raw cranberries and fold until evenly combined.

2. Pour the mixture into a large baking dish, cover with aluminum foil and bake at 350 degrees for 20 minutes. Remove the foil and bake an addition 10 minutes uncovered.

3. Remove from oven and garnish with pomegranate and Rosemary.

Enjoy!