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Sausage, sweet potato & sweetcorn bake

Sausage, sweet potato & sweetcorn tray bake

Sausage, sweet potato & sweetcorn bake

Name: Sausage, sweet potato & sweetcorn bake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 300g sweet potatoes peeled and cut into wedges; 2 corn on the cob each cut into 3; pinch chilli or barbecue spices (use more if you all like spice); 12 chipolata sausages; 1 tbsp grated parmesan; barbecue sauce to serve

Lulu Grimes

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Serves 4

Easy

Prep: 5 mins

Cook: 50 mins

A star rating of 3.8 out of 5.16 ratingsRate

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Use any sausages you like for this family-friendly sausage, sweet potato and sweetcorn bake. Or make it veggie with veggie sausages and vegetarian Italian-style hard cheese

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
300g sweet potatoes

peeled and cut into wedges
2 corn on the cob

each cut into 3
pinch chilli

or barbecue spices (use more if you all like spice)
12 chipolata sausages
1 tbsp grated parmesan
barbecue sauce

to serve

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Nutrition: Per serving

kcal364
fat21g
saturates6g
carbs26g
sugars10g
fibre7g
protein13g
salt1.1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a bowl, tip in the wedges and toss them in the oil along with some seasoning. Arrange them in the centre of a large baking tray. Tip the corn into the bowl with the remaining oil and some seasoning, and arrange them on one side of the wedges. Sprinkle some chilli or spices on one half of the wedges (do the whole lot if everyone likes spices). Arrange the sausages on the empty third of the tray.
step 2

Put the tray in the oven and cook for 40 mins, turning the sausages and corn over halfway through. Take the tray out of the oven and sprinkle the parmesan over the corn, put it back in the oven and cook for 10 mins. Serve with the barbecue sauce.

Recipe from Good Food magazine, June 2019

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A star rating of 3.8 out of 5.16 ratings

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