Mashed Sweet Potatoes with Andouille Cream Sauce


  • 1  bag Spice Heist Andouille Sausage Seasoning
  • 1  pound ground pork*
  • ¼ cup water
  • 2 tablespoons butter
  • 1 large yellow onion, sliced
  • 1 celery stalk, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 2 pounds sweet potatoes, cooked and mashed
  • 1 tablespoon brown sugar
  • 2 teaspoons Spice Heist Blackened Rub
  • 2 tablespoons butter
  • salt & pepper to taste


1.        In a bowl combine meat, seasoning, and water.

2.        Mix with a fork until well blended and meat becomes sticky. About 2 minutes.

3.         Cook in a skillet on med-high heat until crispy.

4.        Add onions and celery to skillet.  Add butter and cook on med-high heat until onions are translucent.

5.        Add flour and stir.  Turn heat to high.

6.        Deglaze pan with 1/4 cup white wine.  Stir until liquid disappears.

7.        Add broth and cream.  Stir until flour is incorporated.

8.        In a sauce pan, heat mashed potatoes with butter, Blackened Rub, brown sugar, and salt & pepper to taste.

9.       Serve mashed potatoes smothered in sausage cream sauce.



**You can use a leaner meat like chicken or turkey.  Use 1 egg instead of water.