What do I do if my sweet potato mash is too watery?

If your sweet potato mash is watery, you've probably overcooked the potatoes or skimped on the steam drying. Fear not! You can either stir in a little potato starch or regular flour for a quick fix, or simply return the pan to the heat and cook the sweet potatoes over a medium heat, stirring regularly until they have thickened. Sweet potato mash won't go 'gluey' like regular mash would if you do this.

Do I have to cook sausages? What else would you recommend serving with the sweet potato mash and greens?

A nice, fat, juicy pork chop with caramelised fat would be amazing here, as would a gamon steak. Moving away from pork, lamb chops would also be good, as would fat slices of grilled smoked tofu, glazed with a little honey for an incredible veggie option.

Sausages with Sweet Potato Mash and Wilted Greens

Name: Sausages with Sweet Potato Mash and Wilted Greens
Prep time: 35 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 4 Cumberland sausages; olive oil; 3 sweet potatoes; salt; 1 red onion; 1/4 Savoy cabbage; 1 cup spinach; 1 cup peas; 2 garlic cloves; 150g butter; fresh thyme leaves

Sausages with Sweet Potato Mash and Wilted Greens

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It only takes 35 minutes to make this delicious plate of roasted sausages, sweet potato mash, sautéed greens and garlic herb butter, can you believe it? This fresh take on bangers and mash is still quick and comforting, but packed with extra flavours and veggies!

Author: Margie
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 2
Category: Dinner
Cuisine: British
Diet: Gluten Free

Ingredients

Units Scale

4 Cumberland sausages
olive oil
3 sweet potatoes
salt
1 red onion
1/4 Savoy cabbage
1 cup spinach
1 cup peas
2 garlic cloves
150g butter
fresh thyme leaves

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Instructions

Preheat the oven to 190C.
Brush the sausages with a little oil and roast in the oven for 20-25 minutes until they're juicy and golden.
Peel and dice the potatoes into large chunks and boil for 15 minutes until just soft. Drain and allow to steam dry for at least 10 minutes.
Mash the potatoes with a large knob of butter and a generous pinch of salt.
For the herb butter place 100g of room temperature butter in a bowl along with two minced garlic cloves and a handful of fresh thyme leaves.
Combine well and place onto a piece of parchment paper in a sausage shape. Wrap the butter tightly and twist the ends so you get a neat cylinder shape. Pop in the freezer for 10-15 minutes to firm up.
To make the greens, slice the red onion lengthways and sauté in a knob of butter until soft.
Add the sliced Savoy cabbage along with a dash of water and stir until evaporated.
Add the spinach and peas, and cook for a further 3-4 minutes.
Plate up with a good dollop of the sweet potato mash, the sausages and the wilted greens. Cut a disc of the herb butter and place it on top.

Notes

This recipe is happily gluten free if you choose gluten free sausages.

Find it online: https://desertislanddishes.co/sausages-with-sweet-potato-mash-wilted-greens-garlic-herb-butter/