Lindsay's Paleo (Almost) Sweet Potato Stuffing


SourceLindsay (
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes


This recipe has been graciously delivered to Smugs Fitness by Lindsay from Delicious anytime of the year, but particularly in the fall, this dish can be enjoyed solo or as side to go along with just about anything! Also, if you have anyone in your family who says "no-go" to Paleo, then give them this intro to Paleo dish and see what they have to say!



2 1⁄2 lb
Sweet Potatoes (Cubed, 3/4 inch pieces)
Onion (Medium sized, diced)
Celery Stalks (Diced)
1 lb
Ground Sausage (Pork/Chicken/Turkey (your choice))
Granny Smith Apple (Diced)
3 T
Sage (Finely chopped)
33⁄100 c
Golder Raisins
Eggs (Beaten)
1⁄2 c
Chicken Broth
1⁄2 c
Pecans (Toasted)
1 t
1 t
1 t
Olive Oil
1 T


Preheat oven to 400ºF. Peel the sweet potatoes and cube them (about 3/4 in.). Toss with olive oil and a teaspoon of salt, spread onto a baking sheet and roast until soft but not squishy, about 20 minutes. When done, place in a large mixing bowl to cool.


While potatoes are roasting, sauté onions and celery in butter in a large fry pan until semi-soft but not browned. Add to the mixing bowl with the sweet potatoes. In the same pan, crumble and fry the sausage until browned. Add to the vegetables in the mixing bowl.


Peel and chop apple into 3/4 inch cubes and add to veggie-sausage mixture. Chop about 3 tablespoons of fresh sage and add to the mixture, along with 1/3 cup of golden raisins. Add the eggs, stir until throughly mixed, and pour the mixture into a greased 9-by-13-inch baking dish. Pour 1/2 cup of chicken broth over the mixture and cover with foil. Bake for 30 minutes. Remove foil and bake until browned, about 20 minutes more. Before serving, sprinkle chopped toasted pecans over top.



*Note: If you are strict in your Paleo lifestyle, this dish does include some ingredients you may want to substitute.