Heat a large stockpot over medium-high heat for about 2 minutes. Add the mild Italian sausage, crumbling it as it cooks for approximately 5-7 minutes until browned and fully cooked.

Once the sausage is browned, add 2 tablespoons of ghee to the pot, letting it melt into the sausage grease. Toss in the diced carrots, celery, and onion, sautéing for 5-7 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

Stir in the diced gold potatoes, dried basil, parsley, and sea salt. Add black pepper if using. Pour in the chicken or turkey bone broth, bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

While simmering, prepare the cream sauce by boiling the peeled white sweet potato in a separate pot of water for about 10-12 minutes until fork-tender. Drain and blend with a portion of water and coconut yogurt until smooth.

Pour the creamy sweet potato sauce back into the stockpot with the soup. Add reserved sausage, stirring to blend flavors. Taste and adjust salt as needed. Serve garnished with freshly chopped parsley.