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SERVES

4

Italian Sausage and Sweet Potato Mash

INGREDIENTS

2 Packets – Mallon’s Low Fat Gluten Free Garlic and Herb Sausages

For the mash

500g Sweet potatoes

A pinch of chilli flakes

1 teaspoon low fat cream cheese

For the vegetables

Low calorie spray oil

4 Shallots, peeled and cut in half

220g Tenderstem broccoli

4 slices prosciutto, fat removed and torn into small pieces

2 garlic cloves, crushed

3 tablespoons balsamic vinegar

2 teaspoons honey

METHOD

Place the sweet potatoes into a hot oven and bake for 25 – 30 minutes until tender. Cut the hot potatoes in half and use a spoon to remove the flesh to a bowl. Add chilli flakes, cream cheese and season. Mash with a fork until smooth. Cover the bowl with cling film, set aside and keep warm.

Grill the sausages under a moderately hot grill for 7 – 8 minutes, turning occasionally until golden.

Meanwhile, spray a large frying pan with oil and quickly stir fry the shallots broccoli and prosciutto pieces until the vegetables are tender and prosciutto crisp. Add garlic and cook for a minute, then add balsamic vinegar and honey. Cook for a few minutes until the sauce thickens slightly.

Spoon mash onto warm plates, top with sausages, shallots, broccoli, prosciutto and drizzle with balsamic sauce before serving.