1 pack HECK Bollywood Bangers
3 sweet potatoes
2 tbsp mango chutney
2 tbsp coconut milk yoghurt
Handful of coriander leaves
- Wash the sweet potatoes and make a small slit along the long side of each one. Pop into a pre heated oven at 180°C and bake for 35 mins until the skin is crispy and a knife slides in easily.
- While the potatoes are cooking, mix together the mango chutney and yoghurt and set to one side until ready to serve. Cook the Bollywood Bangers according to the packet instructions.
- Once the bangers and potatoes are cooked, slice the potatoes in half and fluff up the flesh inside with a fork. Top with the mango / yoghurt mix, then add a sausage to each half and sprinkle with fresh coriander leaves.