Preparation
Peel the sweet potatoes, then cut into 2cm chunks. Heat the oil in a large non-stick saucepan until hot. Add the sausages and fry over a medium heat for 10-12 minutes, turning, until well browned on all sides. Set aside on a board.
Fry the sweet potato chunks in the oil remaining in the pan for 3-4 minutes. Meanwhile, dissolve the ½ stock cube in 250ml boiling water from the kettle. Add the garlic granules, dried rosemary and vegetable stock to the sweet potatoes, bring to the boil, then cover and simmer for 10 minutes. Add the white beans for bulk, sausage chunks and spinach for colour. Simmer, covered, for a further 5 minutes or until the spinach has wilted and the sweet potato chunks are tender.
Stir in the cream cheese for richness until melted. Season to taste, then divide between shallow bowls and crack over some extra black pepper to serve for punch.
Take sausages to new heights with this epic one-pot – it’s bold in flavour and creamy in texture thanks to the clever use of a tub of soft cheese. If you have any crusty bread to hand, use it to mop up all the juices.