You are here:

Sweet potato mash with merguez sausages

From Market Kitchen
Tana Ramsay adds sweetcorn and parmesan to this super food mash served with spicy sausages

Sweet potato mash with merguez sausages

Method

1. Bring a pan of lightly salted water to the boil, add the sweet potato and cook for 15-20 minutes until tender.

2. Grill the sausages under a hot grill for 10-15 minutes until brown and cooked through.

3. Drain the sweet potatoes and return to the pan. Add the butter, crème fraîche and mash until smooth. Stir through the sweetcorn and parmesan. Season to taste and serve alongside the sausages.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 5 min
Cook: 20 min

Ingredients
3 Sweet potatoes
4 Merguez sausages
knob of Butter
2 tbsp crème fraîche
100g frozen Sweetcorn, thawed (this is much crunchier than tinned)
25g Parmesan, grated