Sweet potatoes usually end up as a side dish, but they don’t have to. With Chef Paul Prudhomme’s Seafood Magic® and a generous filling, they can be the main event. That’s the idea behind these Andouille-Stuffed Sweet Potatoes, a hearty dish that brings together sweet, smoky, and savory Louisiana flavor in one baked potato.
Andouille Stuffed Sweet Potatoes
Make 4 servings
Ingredients
- large sweet potatoes
- 1 (16-ounce) package andouille sausage, cut into half-moons
- 3 tablespoons unsalted butter, divided
- ½ cup chopped green bell pepper
- ¼ cup chopped green onion
- 2 tablespoons chopped garlic
- ¼ cup dry white wine or chicken broth
- 2 tablespoons all-purpose flour
- ½ cup half-and-half
- ½ cup shredded sharp white Cheddar cheese
- 2 tablespoons Chef Paul Prudhomme's Seafood Magic®, plus more to taste
- Toppings: shredded white sharp Cheddar cheese, sliced green onion, and chopped fresh cilantro or parsley
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment or foil.
- Rub oil onto sweet potatoes, and season evenly with Chef Paul Prudhomme's Seafood Magic®. Place on prepared pan. Bake until tender, about 45 minutes.
- Cut off top one-fourth of each potato lengthwise. Scoop out about three-fourths of flesh from each potato, leaving about ¼-inch of flesh. Add flesh to a large bowl, and mash.
- Meanwhile, in medium skillet, cook sausage over medium-low heat, turning occasionally, until browned, 10 to 12 minutes. Remove using a slotted spoon, and let drain on a paper towel.
- In same skillet, melt 1 tablespoon butter over medium heat. Add green pepper and green onion; Cook, stirring occasionally, until pepper is tender, 4 to 5 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Add wine, and cook, scraping browned bits from bottom of skillet with a wooden, until almost all wine has evaporated. Add remaining 2 tablespoons butter, and cook until melted. Sprinkle with flour, and cook, stirring occasionally, for 1 to 2 minutes. Add half-and-half, and cook, stirring occasionally, until thickened, 3 to 4 minutes. Stir in cheese and Chef Paul Prudhomme's Seafood Magic®. Fold in reserved sausage and mashed sweet potatoes. Spoon mixture back into potato shells. Top with desired toppings, and serve.
