Sticky Sausages and Sweet Potato Mash

Charmaine Lu -
  • 8 sausages
  • 100ml teriyaki sauce
  • 750g sweet potatoes, peeled and cut into chunks
  • 4 tbsp natural yoghurt
  • 2 sliced spring onions
  • ½ tbsp olive oil
  • 250g Chinese greens, stems and leave sliced
  • 1 sliced garlic clove
  • Preheat the oven to 180C. Place the sausages in a roasting tin and pour over the teriyaki. Turn to coat and then bake for 25 mins, turning occasionally, until cooked and sticky. Meanwhile, boil the potatoes for 10 mins until tender. Drain and leave to steam dry, then mash with the yoghurt and some seasoning until smooth. Stir in half the spring onions.
  • Stir-fry the greens in the oil for 5 mins or until tender and wilted. Add the garlic, fry for 2 mins more, then serve alongside the sausages and mash, scattered with more spring onions and black pepper.
25 mins
4 serving