Sticky Chilli Jam Sausages with Sweet Potato Mash, Yoghurt & Coriander

Method

1. 1. Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6 and add the sausages to a roasting tin. Add a small drizzle of oil and shake the tin to coat the sausages then place into the oven and cook for 20 minutes.
2. 2. Meanwhile, place the sweet potatoes into a large microwave-safe bowl, cover, and microwave on full power for 12 minutes, or until the potatoes are completely tender.
3. 3. Whilst the potatoes cook, place the butter into a small saucepan along with the garlic, cumin and chilli flakes and gently melt then set aside.
4. 4. Carefully remove the bowl of sweet potatoes from the microwave and roughly mash with a potato masher. Once mashed, stir through the butter mixture, the lime zest and about half of the chopped coriander. Stir to combine then season with salt and pepper and set aside, keeping warm until needed.
5. 5. After 20 minutes, add the sweet chilli jam to the tray with the sausages and roast for a further 10 minutes, glazing occasionally, until they are sticky and golden.
6. 6. Finally, place the yoghurt into a bowl and stir through the zest of a lime and the remaining chopped coriander. Season with salt and pepper and serve alongside the mash and glazed sausages, along with any juices from the roasting tray. Serve some extra chilli jam on the side for dipping.

• Main Meal
• Sweet Potato
• Yoghurt
• Sweet chilli
• Sausages
• Donal Skehan

Ingredients

• US
• METRIC