Serves: 6 to 8
2 lbs. sweet potatoes, roasted and peeled (approx.. 2 to 3 large sweet potatoes)
½ cup sliced yellow onion
4 garlic cloves
1.5 quarts chicken stock (6 cups)
4 oz. heavy cream
¼ tsp. cinnamon
Pinch of cloves
4 tbsp. unsalted butter (2 oz.)
1 ½ cups sliced Andouille sausage
Roast the sweet potatoes in a 350 degree oven for 45 to 50 minutes, until a fork can be poked easily all the way through. Remove from oven and cool at room temperature or in the refrigerator. When cool enough to handle, use your hands to remove the peel.
In a stock pot, sauté onions and garlic in butter for five minutes, then add the chicken stock, sweet potatoes, cinnamon and cloves. Simmer over medium-low heat for 20 minutes. Puree the mixture using a handheld blender, liquid blender or food processor. Add the cream and sausage, and simmer over medium-low heat for an additional five minutes. Garnish with slices of Andouille, serve and enjoy.
To store: This soup can be refrigerated for up to 3-4 days or stored in your freezer for up to two months.
Tony’s Tip: Andouille sausage is a smoked meat, which means you don’t need to cook it before serving. We add it to the soup and cook for five minutes just to heat the sausage and allow the flavors to meld together. If you can’t find Andouille sausage, look for another firm-bodied, smoked meat to use as a substitute, but stay away from crumbly sausages like Chorizo for this recipe.