-
1
Preheat oven to 400 degrees F.
-
2
Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish.
-
3
Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender.
-
4
Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes.
-
5
Reserve the sweet potato flesh until ready to use.
-
6
Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil.
-
7
Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes.
-
8
Use a slotted spoon to remove the andouille and drain on a paper-lined plate.
-
9
Set aside until ready to use.
-
10
Add the onions and saute until softened, 3 to 4 minutes.
-
11
Add the minced garlic to the pot and cook, stirring, for 30 seconds.
-
12
Add the cayenne pepper and chicken stock to the pot and bring to a boil.
-
13
Reduce the heat to a simmer.
-
14
Add the roasted sweet potatoes to the soup and stir to blend.
-
15
Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth.
-
16
Return the soup to the pot, if necessary, and stir in the heavy cream.
-
17
Season with the salt and if necessary more pepper.
-
18
Garnish with the cooked andouille, chopped chives and serve.
