New Jersey Potato Dog
8 spicy hot dogs
8 hot dog buns
250g (9 oz) sweet potatoes
10 tbsp Dijon mustard
4 tbsp English mustard
Bring a pan of water to a boil, peel and die the sweet potatoes, add to the pan and cook for about 20 minutes or until tender. Drain the sweet potatoes, mash and add to a pan with a little of the cooking water. Bring to a simmer and stir in the mustards. Cook until soft and almost dry then take off the heat.
In the meantime place the hot dogs on your barbecue or under a hot grill and cook, turning frequently, until nicely coloured and heated through (about 8 minutes).
Wrap the rolls in foil, place in an oven pre-heated to 150ºC (300ºF) and allow to warm through for about 15 minutes.
When done, set the grilled hot dogs in the buns and top with the spicy sweet potato mixture. Serve immediately.
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