8 June, 2025
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This isn’t your average bangers and mash. We’ve given the British classic a fresh, flavorful spin with creamy sweet potato mash and golden caramelized onions. It’s still hearty and comforting, just with a little extra flair.
Sweet potatoes bring natural sweetness that pairs perfectly with savory sausages and rich onion gravy. It feels cozy and indulgent, but it’s also easy enough for a busy weeknight. No fancy techniques—just straightforward steps that lead to something delicious.
Think of it as a quicker, easier take on a Sunday roast. It’s nostalgic, satisfying, and guaranteed to hit the spot after a long day. Serve it with green peas or roasted broccoli for a balanced plate.
Servings: 4
Nutrition: 500–600 calories per serving
Ingredients
- Pork sausages
- Sweet potatoes
- Butter
- Milk or cream
- Yellow onions
- Olive oil
- Beef or vegetable broth
- Flour
- Worcestershire sauce
- Salt and pepper
- Peas or broccoli (optional greens)
Instructions
- Cook the Sausages: Brown sausages in a skillet until fully cooked. Set aside.
- Make the Mash: Boil sweet potatoes until soft, then mash with butter and milk.
- Caramelize the Onions: Slowly cook onions in oil until golden and sweet.
- Make the Gravy: Stir in flour, then whisk in broth and Worcestershire sauce. Simmer until thickened.
- Assemble & Serve: Serve sausages over mash, topped with onion gravy.
Substitutions & Variations
- Swap Sausages: Try chicken, beef, or vegetarian sausages instead.
- Use Regular Potatoes: Yukon Gold or Russets work if sweet potatoes aren’t your thing.
- Make It Dairy-Free: Use olive oil and plant-based milk in the mash.
- Add Garlic: Stir minced garlic into the mash for extra flavor.
- Bulk It Up: Add steamed greens or a fried egg on top for a heartier plate.
What Equipment You’ll Need
- Large skillet
- Medium saucepan
- Potato masher
- Cutting board and knife
- Wooden spoon
- Whisk
Storage & Reheating Guidelines
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the mash and gravy if needed.
Top Tips
- Don’t Overcrowd the Pan: Brown sausages in batches to ensure even searing.
- Prep Ahead: Peel and chop the sweet potatoes and onions earlier in the day to save time.
- Taste and Adjust: Balance the gravy by adjusting Worcestershire sauce or broth to your liking.
Frequently Asked Questions
- Can I use frozen sausages?
Yes, just thaw them fully before cooking. - What’s the best sweet potato for mashing?
Go for orange-fleshed sweet potatoes; they’re naturally creamy and sweet. - Can I make this ahead?
Yes, mash and gravy reheat well. Cook sausages fresh for best texture.
Related Recipes
- Sausage Pasta Bake: Classic sausage meets cheesy pasta comfort—great for sausage lovers looking for a different kind of cozy dinner.
- Sweet and Sour Chicken Stir Fry: Add some zing with this colorful stir-fry that balances sweet and tangy in every bite.
Food Safety Guidelines
- Cook to Temperature: Sausages should reach 160°F (pork) or 165°F (chicken).
- Cool Safely: Let components cool before refrigerating.
- Reheat Thoroughly: Heat until piping hot all the way through before serving.
Bangers and Mash with a Twist
This sweet potato mash twist on classic bangers and mash is cozy, flavorful, and weeknight-easy with caramelized onion gravy.
Servings: 4
Equipment
- Large skillet
- Medium saucepan
- Potato masher
- cutting board
- knife
- Wooden spoon
- Whisk
Ingredients
For the Mash:
- 2 lbs sweet potatoes peeled and chopped
- 2 tablespoons butter
- ¼ cup milk or cream
- salt and pepper to taste
For the Sausages & Gravy:
- 4-6 pork sausages
- 2 large yellow onions thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
Optional for Serving:
- Steamed peas or roasted broccoli
Instructions
- Bring a pot of water to boil. Add sweet potatoes and cook until tender, about 12–15 minutes.
- Meanwhile, heat a skillet over medium heat. Cook sausages until browned and cooked through, about 12 minutes. Remove and set aside.
- In the same skillet, add olive oil and sliced onions. Cook on low heat for 10–15 minutes, stirring occasionally, until caramelized.
- Stir in flour and cook for 1 minute. Slowly whisk in broth and Worcestershire sauce. Simmer for 3–5 minutes until thickened.
- Drain sweet potatoes and mash with butter, milk, salt, and pepper.
- Plate sausages over sweet potato mash and spoon over the onion gravy. Serve hot with optional greens.
Notes
Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Reheating: Warm gently in the microwave or stovetop, adding a splash of milk or broth to loosen if needed.
Top Tips: Don’t overcrowd the pan, cook sausages in batches for the best browning. Prep onions and sweet potatoes ahead to save time during dinner rush. Adjust Worcestershire and seasoning in the gravy to balance sweetness and saltiness.
Category: Recipes
