The sweet chilli flavour of these chipolatas marries so well with sweet potato, and the easy to make salsa is tasty addition to the dish. Serve with green vegetables to balance the plate and add some fresh colour – steamed kale or savoy cabbage would work well here.
Sweet potatoes the bright orange flesh of sweet potatoes is a rich source of three antioxidants- vitamin C, E and beta carotene.
Sweetcorn is a rich source of carbohydrates and also contains potassium and magnesium.
750 gm sweet potatoes
2 tbsp low fat crème fraiche
2 tbsp olive oil
1 pack HECK Thai Turkey Chipolatas
160gm tinned sweetcorn, drained
1 red pepper diced
½ red onion diced
1 red chilli deseeded and finely chopped
juice 1 lime
1 tbsp chopped coriander
Peel and chop the sweet potatoes into large even sized dice. Place in a saucepan of boiling water and simmer for 10-12 minutes until soft. Drain well and return to the pan, adding the crème fraiche and 1 tbsp olive oil then mash. Season to taste with ground black pepper. Keep warm until ready to serve.
To cook the chipolatas, grill under a medium heat for 12-14 minutes turning occasionally.
In a bowl combine the sweetcorn, red pepper, red onion and chilli. Mix with the lime juice and olive oil, and finally add the chopped coriander. Set aside to allow the flavours to meld for at least 10 minutes.
Once the mash and chipolatas are cooked, plate up with some green vegetables and the sweetcorn salsa on the side. A colourful dish of delicious flavours!