Smoky Dijon Mustard Sweet Potato and Jerusalem Artichoke Mash
Here's a twist on the ol' mash potato. Guaranteed to brighten up the traditional pie and mash meal, super easy to make and packed with delicious flavours.
This is a simple side dish to prepare. Peel and chop the sweet potato and jerusalem artichokes and add to a pot of boiling water. While they're cooking fry the red onion until soft and then add the maple syrup and cook on a low temperature.
Once the sweet potatoes and artichokes are soft, drain the water off, transfer to a blender with mustard, lemon juice, olive oil and a dash of salt and pepper. Blend until smooth, transfer to a bowl and top with some caramelised red onion. Serve alongside your favourite pie and some Gower grown steamed greens.