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.

Recipe by Louisiana Cookin' at https://louisianacookin.com/andouille-stuffed-sweet-potatoes/