Sweet potato stuffing

• sweet potatoes↗500g g

  (about 2 large or 3 medium)

• extra virgin olive oil↗2 tbsp tbsp

  or cold- pressed rapeseed oil, plus extra for brushing

• onion↗1 large

  finely chopped

• garlic cloves↗2 large

  finely chopped

• sage, rosemary or thyme sprigs↗5

  leaves picked and finely chopped

• sourdough↗200g g

  or other bread

• egg↗1 medium

  beaten

• parsley↗large bunch of

  large bunch of leaves picked and finely chopped

• fried sage leaves

  to serve (optional)

Step-by-step instructions

1. 1

   Pierce the sweet potatoes all over using a fork. Put on a heatproof plate and microwave for 5-10 mins until soft when gently squeezed. Split open, scoop the flesh out into a bowl, and discard the skins and mash. (If you don’t have a microwave, peel the potatoes, cut into chunks and cook in a pan of simmering water for 15 mins until soft. Drain well and leave to steam-dry before mashing in a bowl.)

2. 2

   While the potatoes are cooking, heat the oil in a small saucepan over a medium-low heat and cook the onion, garlic, sage and some seasoning, covered with a lid, for 15 mins until soft.

3. 3

   Pulse the bread in a food processor to make breadcrumbs. Tip these into the bowl with the mash. Add the onion mix, egg and parsley. Season and mix together. Spoon into an ovenproof dish or roll into golf-ball- sized balls and put on a baking sheet lined with baking parchment. Will keep chilled for up to a day.

4. 4

   Brush over the olive oil and bake for 35 mins until firmed up and dry to the touch. If you’ve made balls, arrange on a warmed plate. Scatter over some fried sage leaves to serve, if you like.