Ingredients Weight Measure
Sweet potatoes 2-1/2 lbs.
Oil as needed
Butter 1/2 cup
Shallot, minced 4 Tbsp.
Garlic, minced 2 Tbsp.
Leek, white part only, small dice 2 cups
Celery, small dice 1 cup
Vidalia onion, small dice 1 cup
Salt to taste
Cayenne pepper to taste
White chicken stock, hot 12-1/2 cups
Heavy cream 1 cup
TABASCO® brand Original Red Sauce, divided 1 Tbsp. + to taste
Brown sugar to taste
Bay leaf 1 ea.
Thyme sprig 1 ea.
Cajun Candied Pecans 1/2 Tbsp.
Crème fraîche 1 Tbsp.

Spicy Candied Pecans

Ingredients Weight Measure
Pecans 3 cups
Butter 2 Tbsp.
Corn syrup 1/2 cup
Sugar, divided 1/2 cup
Cayenne pepper 1/4 tsp.
TABASCO® brand Original Red Sauce 1 tsp.

Curried Crème Fraîche

Ingredients Weight Measure
Heavy cream 2 cups
Buttermilk 2 Tbsp.
Curry powder 1 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.


  1. Preheat oven to 450°F.
  2. Pierce skin of sweet potatoes, toss in oil and arrange on a baking sheet. Bake sweet potatoes until fork tender, 30-45 minutes. When cool enough to handle, remove skin and roughly chop the sweet potatoes.
  3. In a large stock pot melt the butter. Sweat the shallots until tender, about 1-2 minutes. Add garlic; sauté for 30 seconds, being careful not to color.
  4. Add leeks, celery and onions. Season with salt and cayenne pepper. Sauté until vegetables release their moisture and become soft, being careful not to color the vegetables.
  5. Add hot stock, bring to a simmer. Add chopped sweet potatoes; return to a simmer, stirring occasionally to help potatoes break up.
  6. When all vegetables have become soft, remove the bay leaf and thyme sprig.
  7. Puree with an immersion blender or in batches in a blender. Strain. Cool and refrigerate.
  8. At service adjust the consistency of the soup with heavy cream. Adjust seasoning with salt, cayenne pepper, 1 Tbsp. TABASCO® Original Red Sauce and brown sugar.
  9. For the Spicy Candied Pecans, preheat oven to 250°F.
  10. Spread pecans in a single layer on baking sheet; heat for 5 minutes.
  11. Melt butter in heavy saucepan over medium heat, stir in corn syrup and half the sugar and bring to boil, stirring constantly. Boil without stirring 5 minutes.
  12. Pour syrup over nuts, stirring constantly to coat evenly. Bake in 250°F oven for 1 hour, stirring several times.
  13. Sprinkle pecans with remaining 1/4 cup sugar, cayenne pepper and TABASCO® Original Red Sauce, tossing to coat evenly. Spread pecans on parchment covered sheets to cool. Crush pecans to achieve a coarse texture.
  14. For the Curried Crème Fraîche, heat cream to 100°F. Remove from heat. Stir in buttermilk. Cover loosely; let stand in a warm place for 12-36 hours, until thickened. Stir in curry powder and TABASCO® Original Red Sauce. Refrigerate until ready to use.
  15. For each serving, place Vichyssoise in a chilled bowl. Garnish with Curried Crème Fraîche, crushed Spicy Candied Pecans and a few drops of TABASCO® Original Red Sauce, to taste.

Yield: 12 servings