Sweet Potato Purée Casserole with Seared Veg & Sausages

Ingredients

Instructions

1. 1

   Bring a pot of well-salted water to a boil and cook sweet potatoes for 12–15 minutes, until very soft.

2. 2

   Drain very well, let them steam out (to get rid of as much moisture as possible) and mash until smooth. Season with salt, butter, and Dijon mustard. Add a splash of milk if needed. Set aside.

3. 3

   Heat a large pan over medium-high heat with a little olive oil or butter. Brown sausages on all sides (5–7 minutes). Remove from the pan and slice into thick pieces (if needed brown the slices very shortly again).

4. 4

   In the same pan, turn the heat to low and add red onion and cook (saute) for 2 minutes. Add broccoli, season with salt and pepper, and cook on high 4–6 minutes until lightly golden but still firm.

5. 5

   Preheat oven to 200°C.

6. 6

   Combine vegetables and sausage slices and transfer to an oven dish.

7. 7

   Spoon sweet potato purée evenly over the top and sprinkle with grated cheese.

8. 8

   Bake covered (with alufoil) for 15–20 minutes, then uncover and bake another 10–15 minutes until bubbling and lightly golden.

9. 9

   Optional: grill/broil for 2–3 minutes at the end for extra colour.

10. 10

    Remove from the oven and serve.