Roasted Sweet Potato Mash


Makes 8 cups


5 large sweet potatoes
2 tablespoons + 2 teaspoons canola oil, in all
1½ cups onion, small diced
2 cups Chef Paul Prudhomme’s Andouille Smoked Sausage (hot or regular), small diced
½ teaspoon Kosher salt
2 teaspoons Chef Paul Prudhomme’s Meat Magic®
½ cup (1 stick) unsalted butter, melted

How To Prepare

Preheat oven to 325°F. Rub 5 teaspoons of oil on the sweet potatoes (1 teaspoon per potato) and wrap individually in aluminum foil. Place on a baking sheet and bake for an hour and a half, or until soft. While the sweet potatoes are in the oven, heat 1 tablespoon of oil in a sauté pan over medium heat and add the onions and andouille. Sauté until the onions are soft and brown and the andouille is browned. Remove from heat and reserve for later use. When the potatoes are done, remove from oven and let rest for 15 minutes, or until cool enough to handle. Remove and discard the skin, then place potatoes in a bowl and mash with a potato masher. Add salt, Meat Magic®, melted butter, and andouille and onion mixture. Stir together and serve hot.

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