• Preheat the oven at 180°c
• Assemble your equipment.
• Pepere your ingredients.

Baking your sweet potatoes.

• Wash and dry the potatoes.
• Remove any blemishes and cut in halves
• Cook the potatoes on a high heat for 3 - 4 mins in the microwave in a covered dish.

  Make sure the dish is microwave safe.
• Place the hot poataoes on a baking tray.
• Season with salt and pepper, then drizzle with olive oil.
• Bake in the oven for around 30 mins at 180°c.

  - to test that they are done use a fork to pierce the potatoes, they should be soft.

Mayonnaise

• Add the mustard, sugar, lemon juice, mustard, salt and pepper into your immersion blender jug.
• Slice the garlic thinly and add that also to the immersion blender jug.
• Crack the egg into the jug.
• Gently pour over the oil.

  ALWAYS ADD THE OIL AS THE LAST INGREDIENT ON TOP OF THE EGG.
• Place the immersion blender over the egg yolk and switch on.
• Keep holding the blender until you can see ribbons of mayonnaise coming up.
• Very slowly bring the blender up and down in the mixture until all the oil has been incorporated. you should now have lovely thick mayonnaise.
• Put in a jar and chill in the fridge.

Coleslaw

• Peel and grate the carrot. Add to the large bowl.
• Cut the top of the onion then remove the skin of the onion. Slice thinly. Add to the bowl.
• Slice the cabbages thinly, use your knofe to cross chop them until they are finely chopped. Add to the bowl.
• Remove the skin from the pineapple and cut into small chunks.
• Add the sultanas to the bowl.
• Add the mayonnaise to the vegetables and mix thoroughly. You can add as much or as little of hte mayonnaise as you prefer.

Finishing

• Take out the sweet potatoes from the oven and divide them equally among your plates.
• Divide the coleslaw between the plates. Serve and enjoy.