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Recipe: Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup


Down in Louisiana (and in the South, really) we love our pork products. So when my boss brought me some fresh andouille sausage and I picked up some Louisiana sweet potatoes from Hollygrove Market, I knew I had to make Sweet Potato and Andouille Soup.

The smokiness of the andouille pairs very nicely with the sweetness of the sweet potatoes. Add quite a bit of hot sauce and you’ve got yourself a great soup.

Ingredients:

  • 3 sweet potatoes
  • 1/4 pound andouille sausage (plus more for garnish)
  • 2 sticks of unsalted butter
  • 3 TBSP sweet potato-habañero hot sauce (or your favorite hot sauce)
  • 1 cup flour
  • 1 red bell pepper, finely diced
  • 1 white onion, finely diced
  • 4 celery stalks, finely diced
  • 1 pint heavy cream
  • 6 cups scalded 2% milk
  • Salt and pepper to taste
  • Pepitas (toasted pumpkin seeds), for garnish

Directions:

  1. Preheat oven to 375F.
  2. Boil sweet potatoes 10-15 minutes.
  3. While potatoes are boiling, pulse andouille in food processor to a nice crumble.
  4. Transfer sweet potatoes to oven and place directly on rack. Roast for an additional 10-15 minutes, let cool then peel and puree in food processor.
  5. Sweet Potato and Andouille Soup

    Impress your holiday guests with this recipe for Sweet Potato and Andouille Soup.

  6. In a large stock pot, saute celery, red bell pepper and onion in butter until vegetables are tender.
  7. Add flour and heat for 2 to 3 minutes, but do not brown.
  8. Add pureed sweet potatoes, hot sauce and diced andouille (saving some for garnish). Stir to mix.
  9. Add heavy cream, stirring to incorporate.
  10. Gradually add scalded milk, stirring constantly to desired richness.
  11. Season with salt and pepper, to taste.
  12. Ladle soup into bowls and garnish with cracked black pepper, crumbled andouille and pepitas.

Sweet Potato and Andouille Soup takes about 45 minutes from start to finish if your scald your milk in advance. I was skeptical that using scalded milk would improve the soup, but I have to say it does so skip that part at your own risk.

For the sweet potato-habañero hot sauce, I used the variety from Butcher here in New Orleans. It’s hands down one of my favorite hot sauces out there. You can by some here.

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Posted by on November 26, 2012 in Cookin', Recipes, Soups/Stews

 

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Recipe: Prosciutto, Sweet Potato and Balsamic Onion Pizza

Prepping the Pizza

Prepping the Pizza

This is a great fall pizza that’s not Italian-based at all. Instead of tomatoes, I used mashed sweet potatoes as the base. You can bake and mash them yourself or by them mashed at the store.

I topped it with prosciutto, fresh mozzarella (none of the packaged stuff), balsamic onions and arugula. If you’ve never had balsamic onions, you’re in for a treat.

Ingredients

  • 4 small sweet potatoes, baked and mashed
  • One 12-inch prebaked pizza crust
  • 3 oz. sliced prosciutto, cut into thin ribbons
  • 1 1/2 cup shredded mozzarella
  • Balsamic Onions

    Balsamic Onions

  • 1 TBSP unsalted butter
  • 1 TBSP extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 TBSP Italian seasoning
  • 6 TBSP balsamic vinegar
  • Salt and pepper to taste
Prosciutto, Sweet Potato and Balsamic Onion Pizza

Prosciutto, Sweet Potato and Balsamic Onion Pizza

Directions:

  1. Preheat oven to 450F.
  2. In a large skillet, melt butter and olive. Add the onion and Italian seasonings then cover and cook over medium-low heat, stirring occasionally, until softened (about 5 minutes).
  3. Add 2 TBSP of water and cook over medium heat until the onion is caramelized (about 10 minutes).
  4. Add the balsamic vinegar and cook over medium heat, stirring occasionally, until evaporated (about 10 minutes). Season the onions with salt and pepper.
  5. Spread the mashed sweet potatoes over the pizza crust then top with mozzarella, onions and prosciutto.
  6. Slide pizza onto top oven rack (or pizza stone) and bake until bubbling and golden in spots (about 10 minutes. Slice and serve.

Balsamic onions are a great topping for most dishes, but they really send this pizza over the top.

If you aren’t into sweet potatoes, I’m confident you could use tomato sauce and the pizza would still turn out great.

 
3 Comments

Posted by on November 23, 2011 in Cookin', Entrees, Recipes

 

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Recipe: Roasted Sweet Potato Wedges with Walnuts

Sweet Potatoes and Toasted Walnuts

Sweet Potatoes and Toasted Walnuts

Sweet potatoes go very well with the main dishes served at most holiday functions. Rather than mashing the sweet potatoes or giving them the casserole treatment, try this dish of Roasted Sweet Potato Wedges with Walnuts.

The kicker is the sauce. It’s sweet, tangy and slightly acidic and blends well with the nuttiness of the sweet potatoes.

Ingredients

  • 4 medium-sized sweet potatoes, peeled
  • 1/4 cup walnuts, chopped
  • 1/2 TBSP cane sugar vinegar (or any other sweet vinegar)
  • 1/4 cup olive oil
  • 1 tsp Creole mustard (or dijon if you can’t find Creole)
  • 2 tsp maple syrup (the real stuff)
  • Sauce for Roasted Sweet Potatoes

    Sauce for Roasted Sweet Potatoes

  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350F.
  2. Place walnuts on a baking sheet and back until toasted (about 6-8 minutes). Remove from oven to cool. Increase oven temperature to 400F.
  3. Cut sweet potatoes lengthwise into wedges then toss in 1 TBSP of olive oil. Place them in a greased baking dish and season with salt and pepper.
  4. Roasted Sweet Potato Wedges with Walnuts

    Roasted Sweet Potato Wedges with Walnuts

  5. Bake 45 to 60 minutes, tossing occasionally, until tender.
  6. When sweet potatoes are done, let cool then transfer to a serving platter or dish.
  7. Whisk together remaining oil with maple syrup, Creole mustard and sugar cane vinegar. Drizzle over sweet potatoes and garnish with walnuts.

Creole mustard and cane sugar vinegar may be hard to find depending on where you’re located. Just use the substitutions mentioned in the ingredients list if you don’t have access to the ingredients I used.

You can even use these wedges as a bed for sliced turkey or ham this holiday season. The sauce alone will ensure you go back for seconds.

 
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Posted by on November 20, 2011 in Cookin', Recipes, Sides

 

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