This Sweet Potato Stuffing was sponsored by Jones Dairy Farm and all opinions are my own, as always.
This delicious Paleo Sweet Potato Stuffing with Jones Dairy Farm All Natural Sausage, apples and cranberries has all the flavor of traditional Thanksgiving stuffing but is grain free, gluten free, dairy free and Whole30 compliant too! Toasty, roasted sweet potatoes and savory sausage form the base of this favorite holiday side dish.
Thanksgiving is my favorite holiday. No surprise there, I know I’ve said it before! I have nothing but great memories of cooking and eating classic, comforting, delicious food and laughing for hours on end with my family.
And sure, over the past several years our holiday table started looking a little bit different as many of my Paleo favorites started taking over. It’s surprisingly easy to make many of your Thanksgiving favorites so much healthier yet with ALL the traditional flavors you expect at the holiday table.
My favorite side dish was always stuffing, which is why I’ve made many paleo versions – it’s tough to pick a favorite! Today we’re going with toasty roasted sweet potatoes as the base with all natural sausage (because I can’t get enough!) from Jones Dairy Farm to keep it delicious and healthy, too.
What You Need To Make Paleo Sweet Potato Stuffing
You don’t need anything fancy to make this stuffing! Here’s a list of what you’ll need to make it happen:
- Sweet potatoes
- Avocado oil, or olive oil
- Sea salt and black pepper
- Ghee or coconut oil
- Onion
- Garlic
- Jones Dairy Farm Sugar Free Sausage Roll
- Apple
- Rosemary (fresh)
- Sage (fresh)
- Thyme leaves (fresh)
- Parsley (fresh)
- Dried cranberries, juice-sweetened for Whole30
How To Make Sweet Potato Stuffing
This recipe is truly easy to throw together – which is a lifesaver on Thanksgiving! You peel and chop the sweet potatoes, toss in oil and sea salt, and roast them in a single layer so they get nice and toasty.
While the potatoes roast, you cook the remaining ingredients on the stovetop. This won’t take any longer than the potatoes will take to roast. Once the potatoes are done, you toss everything together and bake it for about 15 minutes in a casserole dish to get everything nice and toasty.
This stuffing reheats very well in the oven too – so it’s no problem to make it ahead of time if you’re bringing it somewhere on Thanksgiving. Simply cover it with aluminum foil and reheat in a 400° F oven until heated through.
About Jones Dairy Farm No Sugar All Natural Pork Sausage Roll
Jones Dairy Farm is a great go-to resource when you’re looking for meats with honest, clean labels and delicious ingredients.
Made with just four ingredients, pork, water, salt and hand-blended spices, their all natural, Certified Paleo and Gluten-Free pork sausage roll has absolutely no preservatives, MSG, sugar, binders or fillers.
Bulk pork sausage is easy to use in all your favorite recipes (like this stuffing!). And because it’s all-natural, low carb and full fat, it’s a perfect addition to a Paleo or keto diet.
You can find Jones Dairy Farm No Sugar All Natural Pork Sausage Roll in the freezer section of your local grocery store. Use their product locator to find their products near you!
I hope you’re ready for a seriously delicious, healthy, and festive side dish to add to this year’s holiday table! Preheat your oven and grab your ingredients because it’s time to start – let’s go!
Sweet Potato Stuffing with Sausage {Paleo, Whole30}
This delicious Paleo Sweet Potato Stuffing with all natural sausage, apples and cranberries has all the flavor of traditional Thanksgiving stuffing but is grain free, gluten free, dairy free and Whole30 compliant too! Toasty, roasted sweet potatoes and savory sausage form the base of this healthier holiday favorite.
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**
Instructions
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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.
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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.
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While the potatoes are roasting, get your other ingredients chopped and ready.
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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.
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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.
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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.
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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
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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.
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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!
Recipe Notes
**Only use the egg if you want you stuffing to “stick”, otherwise, you can omit and simply skip to baking it without the egg.
Nutrition
Want More Recipes with Jones Dairy Farm’s No Sugar Breakfast Meats? Try One of These!
Butternut Squash Hash with Apples and Chicken Sausage
Turkey Sausage Spaghetti Squash Boats
Savory Tart with Ham and Broccoli
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This looks fabulous! Can dried herbs be used in place of fresh herbs, and does it reheat well? I’ll have to make this a day or two in advance, as we are traveling for the holiday.
My favorite dish at Thanksgiving dinner!! Made up to the point of baking the night before then traveled with it and baked just before dinner. It is so good!
Made this for thanksgiving minus apples and cranberries (my man doesnt like savory and sweet). He said it was the best dish and cant wait to eat it again. He loved it so much!! And it was so easy to make!
This looks fabulous! Can dried herbs be used in place of fresh herbs, and does it reheat well? I’ll have to make this a day or two in advance, as we are traveling for the holiday.
https://valentinesdaygifts-forhim.com/
one of our favorites!!
What can I serve this with?
I literally make this once a week! My entire family loves this so much!!!!
I have never written to a complete stranger before , but I was so touched by your story and so amazed at your recipes (and I have exceedingly high standards for my own creations, if I say so myself:)!! I never sign up for websites but I will today-yours!!! The recipes are outstanding!!! Also our stories are similar. I was a University Professor of Sociology and Social Psychology and resigned to raise my two children!! I can’t get over how creative your recipes are!!
Made this as a side for Thanksgiving and everyone loved it! I did add the optional egg and liked how it worked as a binder for everything.
Absolutely delicious and worth the time to cook it! I’ve had non paleo peeps ask me for the recipe where I direct them to this website. I recommend making a double batch to save some.
I’m so hungry when seeing this sausage. It looks so yummy.