1. Render Andouille sausage in 1 oz. butter. 2. Add onions, saute until translucent. 3. Add dried thyme and sweet potatoes, saute for 5 minutes. 4. Deglaze pan with praline liqueur. 5. Add chicken stock and brown sugar. 6. Bring to a boil, reduce heat and simmer for 45 minutes. 7. Puree in a blender, finishing with heavy cream, 1 oz. whole butter and salt. Serve hot. Notes: Yield:6 servings (6 cups) Posted to recipelu-digest Volume 01 Number 179 by firstname.lastname@example.org on Oct 29, 97
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|Serving Size: 1 Serving (2893g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 476 (41%)|
|Amt Per Serving||% DV|
|Total Fat 52.9g||71 %|
|Saturated Fat 25.9g||130 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 169.8mg||52 %|
|Sodium 2331.3mg||80 %|
|Potassium 2128.8mg||56 %|
|Total Carbohydrate 130.2g||38 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 123.2g|
|Protein 44.7g||64 %|
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Calories per serving: 1158
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