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“This recipe is from Spud actor, radio host, and New Orleans foodie. This is a family recipe that he usually makes for all the holidays (and there are alot of holidays in New Orleans). If you can't find andouille use a good smoked sausage. For my taste, this is very, very good..”

Ingredients Nutrition


  1. Rise sweet potatoes and boil until tender.
  2. Let them cool thoroughly and peel.
  3. Return potatoes to a large stock pot.
  4. Hand mash so they are coarse and add stock.
  5. Increase heat and bring to simmer.
  6. In a heavy cast iron skillet, saute onion and sausage in butter until onion is completely wilted.
  7. Add thyme, then brown sugar, and finally the liqueur.
  8. Stir until everything comes back to a simmer (bubble).
  9. Add this mixture to the stock pot and stir thoroughly.
  10. Puree this with an immersion blender.
  11. Keep this mixture warm, do not let it boil.
  12. Add the cream in a few minutes before you serve so that it does not curdle.
  13. Garnish with sour cream and/or herb and butter toasted croutons.

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