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Sweet potato & herb stuffing
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Serves: 8 (makes 16 balls)
350g peeled and chopped sweet potatoes
1 onion, finely chopped
2 cloves garlic, crushed
200g pack Cooks’ Ingredients Soft White Breadcrumbs
1 tbsp Cooks’ Ingredients Wild Oregano
25g pack flat leaf parsley, finely chopped
½ x 20g pack thyme, leaves only
1 medium Waitrose British Blacktail Free Range Egg, beaten
1. Preheat the oven to 180°C, gas mark 4 and line a baking sheet with baking parchment. Add the potatoes to a large pan of water and bring to the boil. Cook for 10 minutes until tender, drain well and allow to steam in a colander until dry. Tip into a large bowl and mash thoroughly. Set aside.
2. Warm a large frying pan over a medium heat. Add the butter and onion, and fry for 5 minutes until starting to soften. Add the garlic and cook for a further 5 minutes until soft and golden. Remove from the pan and add to the sweet potatoes, along with the breadcrumbs, oregano, parsley and thyme. Season. Mix well to combine before adding the egg.
3. With damp hands, roll into 16 balls and place on the prepared baking sheet. Roast in the oven for 25 minutes until golden and crisp.
Typical values per serving: