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A little sweet and a little spicy this dish has a bit of everything. Cooking the sweet potatoes in a brown sugar and maple syrup sauce gives them a soft, slightly sweet taste that is balanced by the flavors and heat from the chili powder and Andouille sausage.
This dish works great as a side dish or as a simple main dish.
4 red sweet potatoes
2 Andouille sausages
1/4 cup brown sugar
1/3 cup maple syrup
2 tbsp butter
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 8 servings
Start by peeling the sweet potatoes and cutting them into bite sized pieces. You'll want to have enough sweet potatoes to fill a 9 by 13 pan, which usually is four medium to large sweet potatoes. Cut the Andouille sausage into small bite sized pieces.
In a small sauce pan melt the butter on low heat, as the butter starts to melt add the brown sugar, maple syrup, pepper, chili powder, and 1 tsp of salt. Whisk until everything comes together.
Mix the sweet potatoes and sauce together and put them in a 9 by 13 baking dish. Lay the sausage across the top of the sweet potatoes. Cover the pan with foil.
Bake in a 400℉ oven for 40 minutes. Make sure to stir everything up at least once so everything cooks evenly. Take the foil off for the final 5 minutes of cooking.
Before serving mix in 1/2 tsp of salt and few turns of fresh ground pepper. Serve hot.
The sweet potatoes are done when they are tender enough to cut through with a fork, but still hold their shape.
Two Andouille sausages equals 8 oz of sausage.
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