Sweet Potato and Andouille Bisque

Dice sweet potato and toss in olive oil salt and pepper. Place on baking sheet and roast until soft don’t add too much color to the sweet potato. In a pot add the onion, garlic, ginger and 1 T olive oil. Sweat until onions are translucent. Remove the onion mixture from the pot and set aside. Add the diced andouille to the pot and brown with a little olive oil. Once brown set aside for later. Add the onion mixture and roasted sweet potatoes to the pot and turn the heat on medium. Add white wine and reduce by half. Add chicken stock and simmer for 10 min. Blend mixture in the blender until smooth. Add the diced andouille to the soup and simmer. Add cream simmer for 5 min. Salt and pepper to taste. You can add fried sage for garnish.