Preheat oven to 375.
Bake sweet potatoes in avocado oil, sea salt and black pepper for 30 min. Set aside in a large bowl.
Over medium heat, cook bacon in a large frying pan until fat starts to render.
Add onions and cook until soft then add celery and cook for a few minutes.
Add sausage stuffing, mushrooms and white wine. Break meat apart and mix well. Cook until sausage is no longer pink.
Add meat mixture into bowl with sweet potatoes.
Add pecans, dates, broth, eggs, sea salt and black pepper into bowl and mix well.
Place mixture into a 9x13 baking dish and bake at 375 for 20-25 minutes.