Spicy Sweet Potato and Sausage Soup

This is an easy, fast, delicious soup, and a good way to get all those vitamins from sweet potatoes that doesn't involve a marshmallow topping. Don't get me wrong, I'm all for marshmallows, but sometimes it's nice to have a savory dish featuring sweet potatoes too. (Don't worry, next week I'll be showing you a sweet potato POUND CAKE. It's all about balance, people!)

I love the combination of flavors and textures in this soup - the smoked sausage, the bite from cayenne, the smooth sweet potatoes - go ahead and buy extra as you're planning your Thanksgiving menu, then you can make this soup! (And the cake next week!)

Start by peeling and roughly chopping the sweet potatoes - I usually use 3 large ones to get to the 4 1/2 cups required.



Put the potatoes in a large saucepan and cover with water. Cover, then bring to a boil and simmer for 10 minutes or so until very tender. While the potatoes are cooking, chop the sausage, then saute it in a Dutch oven or other large pot



for about 2-3 minutes, then add the onion.



Cook and stir for several minutes til the onions soften, then coat the sausage and onions with the flour.



Cook and stir until the flour is blended in, then gradually add the chicken broth.



Bring this to a light rolling boil as you stir, then add salt and pepper, and the cayenne.



(This recipe originally called for 1 tsp. of cayenne. Whoa, Nelly! That is TOO spicy! I find even 1/2 tsp. quite hot, so adjust the seasonings to your family's taste.)

Now drain the potatoes, and mash.



Add the potatoes to the soup pot,



and stir well to ensure a smooth soup - break up any big "globs" of mashed sweet potato.



This soup will warm you up on a chilly day! Enjoy with a tall glass of milk to help tame the bite.

Get more recipes at Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food, Food on Fridays - Soup, Ingredient Spotlight.

Spicy Sweet Potato and Sausage Soup

4 1/2 cups peeled, chopped sweet potato (about 3 large)
12 oz. smoked sausage or polska keilbasa, sliced or diced
1/3 cup chopped onion
3 Tbsp. flour
4 1/2 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cayenne pepper

Place potatoes in a saucepan and cover with water. Cover, and bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes or until very tender. Drain and mash.

In a Dutch oven, saute sausage for 2 minutes. Add onion and cook until onion is soft and sausage is lightly browned. Add flour and stir until meat and onions are coated. Gradually add chicken broth and bring to a light rolling boil, stirring often.

Add the salt, pepper and cayenne; add the sweet potatoes and stir well to incorporate. Serves 4-5.