6 lb sweet potatoes, cubed
8 oz butter (2 sticks)
1 tsp salt
2 lb chorizo
5 cloves garlic, minced
1 large onion, diced
1 head celery, diced
1 TBS Sazón seasoning
12 oz fresh cranberries
Parsley for garnish
Preheat oven to 350 F. Line baking sheets with parchment paper. Melt 4 oz butter and pour over sweet potatoes. Spread sweet potato cubes on baking sheets in single layer. Dust with 1/2 tsp salt. Bake for 30 minutes, stir, than bake for another 25 minutes or until sweet potatoes are slightly crisp, but not burnt.
In a large frying pan, break up and brown chorizo. Drain fat and set aside.
Add 4 oz butter to pan over low/medium heat. Add garlic and simmer for 5 minutes. When garlic starts to brown, remove and discard. Add onions and stir, add celery, 1/2 tsp salt, and Sazón. Stir and let simmer for 5 minutes or until onions become translucent.
Add sweet potatoes, chorizo, and celery/onion mixture to a large mixing bowl. Add cranberries and fold.
Pour mixture into large baking dish, cover, and bake for 20 minutes. Uncover and bake for additional 10 minutes. Remove from oven, serve, and enjoy!