Sweet Potato Spuds with Vegetables and Pork Bangers
A delicious sweet potato spud recipe with sauteed vegetables, fried pork bangers and creme fraiche.
Sweet Potato Spuds with Vegetables and Pork Bangers A delicious sweet potato spud recipe with sauteed vegetables, fried pork bangers and creme fraiche. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 50min |
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Ingredients
- 2large sweet potatoes
- foilto roast
- 2tablespoons olive oil
- 2cups chopped mixed vegetablesto saute
- 3tablespoons butter
- salt and black pepper
- 3 pork bangersfried
- 4tablespoons creme fraiche
- dillto garnish
Instructions
- First off, place the sweet potatoes in a large pot, cover with water and boil for about 20 minutes.
- Transfer the sweet potatoes to foil squares, drizzle with a little olive oil and seasoning.
- Close the sweet potatoes with foil and roast in the oven at 180 degrees Celsius for about 30 minutes – until soft.
- Meanwhile, heat the butter in a saucepan or wok – add the vegetables and saute for a few minutes.
- Chop the fried pork bangers and add it to the sauteed vegetables.
- Remove the sweet potatoes from the oven, open the foil and cut in half.
- Scoop some of the sweet potato flesh out – making a cavity to stuff with vegetable and pork banger filling.
- Top off with crème fraiche and fresh dill.