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Sausages on sweet potato with rocket & a sweet chilli yoghurt


  • Cook the potatoes in plenty of boiling water until just tender. Drain well and thickly slice.
  • Then lightly oil a ridged grill or BBQ and gently cook potatoes and sausages until coloured, spraying with more oil as needed. 
  • To make the dressing, whisk the oil and lemon juice with seasonings, herbs and garlic.
  • In another bowl,combine the yoghurt, sweet chilli sauce, sambel and a pinch of the fresh herbs.
  • To serve, arrange the sweet potato on individual plates, top with a mound of rocket and the whole or sliced sausages. Sprinkle plenty of the dressing over and around, and top with a dollop of yoghurt.


  • 2 small-medium sweet potatoes, scrubbed
  • olive oil spray
  • 8 small sausages, blanched
  • ½ cup olive oil
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 2-3 tbsp chopped fresh herbs (thyme, parsley & basil)
  • 1 garlic clove, crushed
  • ½ cup plain yoghurt
  • 1 tspn sweet chilli sauce
  • ½ tspn sambel oelek (or any chilli paste)
  • 1-2 handfuls rocket leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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