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1 small onion, diced 3 stalks celery, finely sliced

3 tablespoons butter 2 1/2 cups peeled sweet potatoes, diced

2 quarts chicken broth Pinch of cinnamon

1/2 pound andouille sausage, casings removed and coarsely chopped

1/4 teaspoon cayenne or to taste Pinch of nutmeg

3 drops hot sauce or to taste 1/4 teaspoon white pepper or to taste

Salt to taste


Melt butter and saute onion and celery until translucent and celery is tender. Add

potatoes and cover with chicken broth, then cook over medium heat for 15 minutes. Add

3 cups chicken broth and simmer until potatoes are tender.

In the meantime, saute 1/2 pound andouille sausage until it begins to brown. Remove

from heat. When sweet potatoes are tender, puree the mixture in batches in a food

processor. Return to pan, add the sauteed sausage and more broth or water if necessary

to make a velvety smooth consistency. Add cinnamon, nutmeg, cayenne, hot sauce, white

pepper and salt. Simmer over low heat for 20 minutes. Verify seasoning and serve piping

hot with chopped parsley. Serves 6.

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