Method
Step 1
Prepare all ingredients as indicated above. Boil the kettle.
Step 2
Boil the sweet potatoes in boiling, salted water for 15 minutes, until soft. Drain and add a big knob of butter and the turmeric. Mash with a fork or potato masher. Season with salt and pepper to taste.
Step 3
Place a pan with a little olive oil on medium-high heat. When hot, fry the sausages for about 10 minutes, until cooked and golden. Remove them from the pan and let them rest for 5 minutes. Slice them at an angle into 3cm pieces and set aside.
Step 4
In the same pan, fry the onion on medium-high heat. Add a pinch of salt and cook until soft and golden and slightly caramelized, about 10-15 minutes. Add the cherry tomatoes and garlic, cook for 2-3 minutes until the tomatoes are slightly softened. Mix in the Dijon mustard, wholegrain mustard, water and cream and cook for 1 minute until warm. Add the sausage and dill (saving some for garnish if you like) and mix all together.
Step 5
Serve the buttery mash with the mustard and dill sausages.