Ingredients

• 5 lbs Sweet potatoes
• 1/2 cup (1 stick) Butter
• 1 lb. Andouille sausage, sliced
• 1 cup Celery, finely chopped
• 1 cup Onion, finely chopped
• 12 cups Chicken stock
• 1/2 cup Molasses
• Kosher salt and White pepper to taste

Preparation

1. Place the whole unpeeled sweet potatoes in a baking pan and bake at 350° for 1 hour or until easily pierced with a knife.  Let cool, peel and chop the potatoes.
2. Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown. Add the celery and onion and sauté for 10-15 minutes or until tender. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes.
3. Purée the soup with an immersion blender or in batches in a food processor. Stir in molasses, salt and pepper. Simmer for 10 minutes or until heated through.

Recipe from the Palace Café’s Chef Darin Nesbit.