Roast turkey with strusled sweet potatoes

Method

1. Preheat the oven to 180C/gas 4.

2. To roast the leg of turkey, place the leg in a roasting tin and rub with the sage and butter. Add the thyme and garlic to the tin and drizzle with olive oil. Roast in the oven for 1½ hours, or until tender when pierced with a knife.

3. Cook the potatoes in a large pan of boiling, salted water for 15-20 minutes. Drain and mash.

4. Add the sugar, milk, butter, eggs and vanilla to the mashed sweet potatoes. Mix well and tip into a shallow baking tin.

5. For the topping; mix together the coconut, pecans, brown sugar, flour and melted butter. Sprinkle this mixture over the sweet potato mixture, and bake, alongside the turkey for about 30 minutes before serving.

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Ingredients

1 x 400g leg of Turkey
handful sage leaves, chopped
50g Butter, softened
2 garlic cloves
4 tbsp Olive oil
sprig Thyme

For the strusled sweet potato

450g Sweet potatoes, peeled, cut into chunks
225g caster sugar
100ml Milk
75g Butter
2 Eggs
1 tsp vanilla extract

For the topping

115g desiccated coconut
115g shelled pecan nuts, chopped
200g brown sugar
40g plain flour
75g melted Butter

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