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Roast turkey with streusled sweet potatoes
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 30 mins
- Serves:
- 2
Celebrate Thanksgiving Day with Ed Baines' all-American feast of turkey served with dressed-up sweet potatoes
Ingredients
- 1 x 400g leg of Turkey
- handful sage leaves, chopped
- 50g Butter, softened
- 2 cloves Garlic
- 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
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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