Andouille and Sweet Potato Kebabs
My calender seems to be filling quickly! Not only with social events but things like, "Hey mom I need to bring a treat for my class' Thanksgiving feast- tomorrow." I have spent the last two days in various grocery stores gathering for our own feast this Thursday. There will be a bounty on our table for sure. One little nosh you may want to add to your menu are these full-of-flavor Andouille and Sweet Potato Kebabs with Lemon-Garlic Mayonnaise. Simple to make ahead and have ready when your guests arrive looking for a little bite before the Big Show.
By Robin
Andouille and Sweet Potato Kebabs
Ingredients:
- 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
- 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
Directions:
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.
Note: You may use whatever sausage you wish. Kristi, Himself's co-worker, made these for us last Saturday using hot Italian sausage, very tasty indeed. Thanks Kristi for telling me how to make these, I love them!
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