The natural sweetness of the sweet potato complements the savoury sausages and tart salsa verde for a simple set-and-forget one-tray meal.
4 medium orange-fleshed sweet potatoes, scrubbed and unpeeled
8 good-quality beef, lamb or pork sausages (check gluten-free if required)
2 large red onions, peeled, cut into quarters
2 tbsp olive oil
½ cup sour cream, to serve
Rough salsa verde
½ cup each shredded flat-leaf parsley leaves, basil leaves and mint leaves
1 garlic clove, minced
4 cornichons, finely chopped
1 tsp capers, roughly chopped
1 anchovy fillet, minced (or 1 tsp fish sauce)
1 lemon, juiced
¼ cup extra virgin olive oil
1. Heat your oven to 190C. Prick the sweet potatoes all over with a fork and place to one side of a large roasting tray.
2. Place the sausages and onion to the other side and drizzle them with olive oil. Roast uncovered for 50-60 minutes.
3. For the salsa verde, mix all ingredients together.
4. To serve, split the sweet potatoes in half, top with the sausages and onions and then the sour cream and rough salsa verde.
If you like this recipe, try Jill Dupleix's jacket sweet potatoes wth chorizo cous cous.