Ingredients
- 860 grams sweet potato (peeled and chopped)
- 6 gluten-free (500 grams) lamb sausages
- 18 pitted (100 grams) prunes
- 6 thin (150 grams) prosciutto ham (slices)
- 20 grams butter
- 1 garlic clove, minced
- 2 teaspoon pure maple syrup (plus extra to serve)
- 1 teaspoon ground cumin
- Sea salt
- Freshly ground black pepper
- TO SERVE
- Steamed broccolini, to serve
- Sliced natural almonds, to serve (optional)
- Micro herbs, to serve
How to Make
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Step 1: Place the sweet potato in a large microwave-safe bowl and add 1/4 cup water and cover with 2 sheets of plastic wrap and microwave on high for 8 minutes or until soft and then drain.
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Step 2: Meanwhile, cut the sausages down their centres, without slicing through and place 3 prunes in the middle and wrap a slice of prosciutto diagonally around each one.
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Step 3: Preheat a chargrill pan or non-stick frying pan over medium heat and cook the sausages for 3 to 4 minutes each side or until browned and cooked through.
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Step 4: Add the butter, garlic, maple syrup and cumin to the sweet potato and season and then mash until almost smooth.
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Step 5: Cut 2 sausages in half, lengthways.
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Step 6: Place the mash, broccolini and 1 1/2 sausages on each plate and scatter over the almonds and herbs and drizzle with the maple syrup to serve.
We hope you enjoy this recipe!
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