- 750ml (3 cups) sweet potatoes, peeled and diced
- 8 – 12 Olymel BBQ smoked sausages
- 30ml (2 tablespoons) butter
- 1/2 onion, finely chopped
- 2 cloves of garlic, chopped
- 5ml (1 teaspoon) fresh ginger, finely chopped
- 60ml (1/4 cup) 35% cream
- Salt and ground black pepper to taste
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- Place the potatoes in a large saucepan, cover with water, salt and bring to a boil. Cook under the potatoes are tender. Drain immediately.
- While cooking, preheat the barbecue to medium-high and grill the sausages.
- Melt the butter and brown the onion, garlic and ginger in the saucepan. Add the potatoes and mash. Add the cream and season to taste.
Serve the sausages on the sweet potatoes and accompany with a salad. |
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