Start this recipe with the potatoes. Place the potato ingredients into a large bowl and mix together well. Transfer onto a baking tray, spread out and cook for 30-35 minutes. Meanwhile, prepare the fish by seasoning with a little salt and pepper. Dip into the seasoned flour, then the beaten egg and finally into the breadcrumbs mixed with the chopped parsley. Carefully place onto a greased baking tray, drizzle with little olive oil and bake at 200`c for 15-20 minutes. While the fish and potatoes are cooking, prepare the mushy peas. Place peas in a small saucepan, cover with water and bring to the boil over medium high heat. Cook for just 3-4 minutes to retain their colour. Remove from heat, discard any water and mash peas with a potato masher or wooden spoon. Add in the lemon juice, butter and cream if using and mix in. Season to taste with salt and pepper and stir in the chopped fresh mint. Serve the sweet potato wedges and the breaded cod fillets on 2 large serving dishes with the mushy peas in a bowl on the side and lemon wedges.