Andouille Sausage-Sweet Potato Hash > Sage Urban American Grill
Yield: 4 to 6 servings
11/2 pounds sweet potatoes (2 or 3 medium)
1/2 pound andouille sausage, cut into 1/2-inch cubes
2 tablespoons olive oil
2 to 3 tablespoons minced garlic
1/4 cup white wine
1 cup heavy cream
1 to 2 tablespoons Jack Mac's Killer Cajun Rub or other Cajun seasoning blend
2 tablespoons chopped green onion
1 tablespoon chopped parsley
1 tablespoon julienned fresh basil
2 tablespoons shredded asiago cheese
1. Preheat the oven to 375 degrees. Prick sweet potatoes a few times with the tip of a paring knife. Bake 35 to 40 minutes, until not quite soft. (If cooked until fork-tender, they will become mushy in the final step.) Let cool completely, then peel and cut into 3/4-inch cubes.
2. Heat a large sauté pan over medium-high heat. Add sausage and olive oil; cook 2 to 3 minutes, until lightly browned. Add sweet potatoes; cook 2 to 3 minutes. Add garlic; sauté 1 minute.
3. Add wine and stir to deglaze the pan, scraping up browned bits. Cook until the liquid is reduced to about one-third. Check potatoes for tenderness; if necessary, reduce heat and cook until done.
4. Add cream, Cajun seasoning, green onion, parsley, basil and cheese. Cook until thickened, 2 to 3 minutes. Serve immediately.
Per serving (based on 6): 350 calories; 27g fat; 13g saturated fat; 80mg cholesterol; 9g protein; 18g carbohydrate; 5g sugar; 2g fiber; 900mg sodium; 80mg calcium.