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Andouille and Sweet Potato Kebabs

April 28, 2010

This turned out awesome. I wanted to eat tons of them at Thanksgiving 2.0. I pulled the recipe from

  • 2 sweet potatoes, peeled and cut into one inch dice, about 32 pieces
  • olive oil
  • Kosher salt
  • black pepper
  • 4 links andouille sausage cut into 32 pieces

For the Lemon-Garlic Mayonnaise

  • 1 cup mayonnaise
  • 1/2 tsp Kosher salt
  • black pepper
  • 1 T. minced fresh parsley
  • juice and zest of one lemon
  • 2 cloves garlic, minced

In a medium baking dish toss sweet potato cubes with a drizzle of olive oil and pinch of salt and pepper. Bake in 425 degree oven for about 45 minutes or until fork tender. While the sweet potatoes are roasting, cook the andouille sausage until browned on each side of each slice. Turn off heat and set aside. To make the Lemon-Garlic Mayonnaise, mix mayonnaise with salt, pepper to taste, lemon zest and juice, parsley, and garlic. Chill until ready to serve. Once the sweet potatoes are done. Place a piece of sweet potato on a toothpick then a piece of sausage. Place all on a pretty platter and serve with the mayonnaise. You may serve this at room temperature. Makes 32 pieces.

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