- 4-5 ea Sweet Potato small
- 4 Tbsp Olive Oil extra virgin
- Black Pepper
- 2 stalks Celery
- 1 ea Yellow Onion
- 1/2 cup Dry White Wine
- 8 oz Country Style Pork Sausage
- 2 ea Egg
- 1/2 cup Chicken Broth
- 4 Tbsp Golden Raisins
- 4 Tbsp Sage
- 1/2 cup Pecans raw
Preheat oven to 400. Cut sweet potatoes into 1/2 inch pieces.
Toss the sweet potatoes with 1 Tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
Roast until tender - about 20 minutes.
Slice the celery thin. Chop the onions.
Heat remaining oil in a large skillet over medium heat. Add the celery, onions, 1 tsp salt, 1.4 tsp pepper.
Cook, stirring occasionally, until vegetables are softened and beginning to brown - 10-12 minutes.
Add the sausage and cook until thoroughly browned. Add the wine and cook until it evaporates - 2-4 minutes.
Add the eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well.
Transfer mixture to a greased (olive oil) 9x13 baking dish. Cover with foil and bake for 20 minutes.
Remove foil and bake until browned, 20-30 minutes.
|Serving Size||1/2 Cup|