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.