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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.