Preheat oven to 400º. Wash then cube the sweet potatoes into ~1-inch cubes. Place cut sweet potatoes in a 9x13 baking dish, and toss with 1 Tbsp of oil and a good sprinkle of salt and pepper. Place in oven and bake for about 20 minutes, or until they start to soften.

While the potatoes are baking, chop the onions and celery into small pieces. Heat about 1 Tbsp of oil in a large skillet. Saute the onion and celery until they begin to soften, about 10 minutes. Season with salt and pepper as they cook.

Once the onion and celery have softened, add the sausage (loose) and cook thoroughly, crumbling it as it browns.

At this point, the potatoes should be about ready. Remove the dish, and reduce oven temperature to 375. Add the sausage mixture to the potatoes (in the same dish) and mix well. Allow everything to cool for about 10 minutes (to avoid the eggs from scrambling when you add them!)

Add beaten eggs, broth, pecans, cranberries, and sage to the pan and give it another good stir.

Once everything is mixed thoroughly, cover the dish with aluminum foil and bake for 20 minutes.

After 20 minutes, uncover, and bake for another 20-30 minutes, until the top is slightly browned.

Allow to cool and then use a large spoon or spatula to scoop out servings!