Make this sweet potato toad-in-the-hole, then check out our classic toad-in-the-hole.


  • 6 chipolatas
  • 2 small sweet potatoes, cut into wedges
  • 1 red onion, cut into 8 wedges
  • 2 tbsp flavourless oil
  • 100g plain flour
  • 2 eggs
  • 125ml whole milk
  • leaves chopped to make 1 tsp thyme


  • for frying butter
  • 1 small onion, grated
  • 2 tsp plain flour
  • 300ml strong chicken stock
  • leaves chopped to make 1 tsp thyme
  • a good dash Worcestershire sauce
  • 2 tsp Dijon mustard
  • to serve greens


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the sausages, potatoes and red onion in an ovenproof dish big enough that there is a little space between them, drizzle over the oil, season and cook in the oven for 15 minutes.

  • STEP 2

    Put the flour in a bowl with 1/2 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the thyme. Pour the batter over the sausages and put the pan back in the oven for 20-25 minutes or until puffed and golden.

  • STEP 3

    Meanwhile, to make the gravy, heat a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it darkens a little. Stir in the stock and thyme, then simmer for 20-25 minutes or until thickened. Stir in the worcestershire sauce and mustard, and simmer for 2-3 minutes. Serve the toad with the gravy and some greens, if you like.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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