Hot & spicy sweet potatoes

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Recipe by Good Food

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1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
2. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
3. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they're ready).

Per serving

132 kcalories, protein 1g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.08 g

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• Pewtersfood

  02 November 2007

  Pewtersfood rated this recipe

  

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• Pewtersfood

  13 November 2007

  Pewtersfood commented on this recipe

  sweet potatoes are gorgeous in any shape or form - if you struggle to get your family to eat 'veg' - try this

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• WIGANONE

  23 January 2008

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• amber

  13 September 2008

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• Maria FS, Malta

  25 August 2009

  Maria FS, Malta rated and commented on this recipe

  

  Very good! My husband loves spicy food and sweet potatoes. Will definitely do it again

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• tonicaek

  17 September 2009

  tonicaek rated and commented on this recipe

  

  Tucking into this beast as I speak - topped with flaked smoked salmon. Utterly gorgeous!

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http://www.bbcgoodfood.com/recipes/1857/

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Ingredients

• 2 large sweet potatoes (about 500g/1lb 4oz each)
• 4 tbsp olive oil
• 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
• 1 red scotch bonnet chilli , seeded and finely chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Low-fat

Ingredients

• 2 large sweet potatoes (about 500g/1lb 4oz each)
• 4 tbsp olive oil
• 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
• 1 red scotch bonnet chilli , seeded and finely chopped

Per serving

132 kcalories, protein 1g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.08 g

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