Ingredients

• 800g sweet potatoes (kumara), peeled, coarsely chopped
• 60ml (1/4 cup) milk
• 20g butter
• 3 rindless bacon rashers
• 12 beef chipolata sausages
• 1 tablespoon olive oil
• 150g button mushrooms
• 120g cherry tomatoes
• 1/4 cup fresh sage leaves
• 2 tablespoons balsamic vinegar

Method

• Step 1 Cook the sweet potato in a large saucepan of boiling water for 10 minutes or until tender. Drain. Return to the pan. Use a potato masher to mash until smooth. Stir in the milk and butter. Taste and season with salt and pepper.
• Step 2 Meanwhile, cut each bacon rasher into four 2cm-wide strips. Wrap 1 strip of bacon around each sausage and secure with a toothpick. Preheat grill on high. Place the sausages on a large baking tray and cook under grill, turning occasionally, for 10 minutes or until golden and cooked through.
• Step 3 While the sausages are cooking, heat oil in a large non-stick frying pan over high heat. Add the mushrooms. Cook, stirring occasionally, for 2 minutes or until soft. Add the tomatoes and sage, and cook, stirring, for 2 minutes or until the tomatoes start to soften. Add the vinegar and cook for 1 minute or until the vegetables are tender and the liquid has reduced slightly. Taste and season with salt and pepper. Divide the mash and tomato mixture among serving plates. Top mash with sausages to serve.