2 (800g) medium sweet potatoes, peeled, chopped coarsely
120g bag rocket leaves
1 x 180g HARVEST GOURMET Gourmet Sausages
Heat butter and oil in a large frypan over low heat; add onions and garlic and cook very slowly for 10-15 minutes, stirring occasionally. Stir through vegetable stock, balsamic vinegar and coconut sugar or honey; cook 5-10 minutes or until stock has reduced by half; set aside and keep warm.
Meanwhile, boil, steam or microwave sweet potato until tender; drain. Mash sweet potato until smooth. Fold through rocket leaves. Cover to keep warm.
In a separate pan, prepare the HARVEST GOURMET Gourmet Sausages according to directions on pack. Cut the sausages into slices and serve with caramelised onions gravy and sweet potato salad.