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Supper Club's Sweet Potato and Parsley Mash
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The texture and sweetness of sweet potatoes go well with sausages and are great for mopping up juices.
To make the mash in advance, cook up to the end of Step 1 then transfer to a bowl and cover with clingfilm. Cool, then chill until needed. About 5-10 minutes before serving, put the mash back in a pan and continue from Step 2, adding 100ml milk and stirring over the heat until the milk is incorporated and the potato is hot.
Typical values per serving:
This recipe was first published in September 2005.