This sausage and sweet potato mash recipe with a twist is a delicious alternative to a traditional pub grub. The sweet potato mash is smooth and sweet and works perfectly with meaty sausages.
This updated version of sausage and mash is a delicious alternative to the classic. The sweet potato mash is smooth and sweet and works perfectly with meaty sausages, plus it couldn’t be easier to make and healthier than traditional potatoes. Our sweet potato mash recipe is made in almost exactly the same way to a regular mash, but it cooks quicker and is that little bit healthier too – a real family dinner winner some might say. This recipe also shows how to make a super speedy onion gravy using a few clever ingredients and a little know how. Serve with steamed veggies for a family meal everyone will love. If you’re feeling adventurous why not try with chicken or beef sausages. Or, if you’re trying to cut down on meat opt for a vegetarian version and use tofu sausages.
- 750g sweet potato, peeled and diced
- 8 pork sausages
- 1tbsp sunflower oil
- 1 red onion, cut into thin wedges
- 3tbsp balsamic vinegar
- 1 concentrated beef gravy pot (we used Knorr)
- 2tsp cornflour mixed to a paste with 2tsp cold water
- 30g butter
- 3tbsp milk
Pour boiling water from the kettle into a pan, add the sweet potato and bring back to the boil. Cook for 10-15 minutes until tender.
At the same time, fry the sausages in a dry frying pan or cook under the grill for 10 minutes until they’re browned and cooked through.
Meanwhile, heat the oil in a pan. Add the wedges of onion and cook over a medium heat for 5 minutes to soften. Stir in the balsamic vinegar, 300ml (½pt) water, the beef gravy pot and cornflour paste. Bring to the boil, stirring, until thickened slightly. Simmer for 5 minutes.
Drain the sweet potatoes, mash with the butter and milk, and then season with salt and freshly ground pepper. Serve with the sausages and onion gravy.
Top tip for making Sweet potato mash with sausages and red onion gravy
Adding balsamic vinegar to onion gravy gives it a deep flavour and colour- just make sure to boil it for a little white to get rid of any acidity.