Hot & spicy sweet potatoes

Hot & spicy sweet potatoes

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

Tantalise your buds with hot and spicy sweet potatoes

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
132
protein
1g
carbs
16g
fat
8g
saturates
1g
fibre
2g
sugar
0g
salt
0.08g

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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Method

  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).

Recipe from Good Food magazine, July 2003

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Comments

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joanna1972's picture

Scotch bonnet chilli replaced with a regular red chilli as my husband's taste buds couldn't cope with that level of heat...cooked in the oven at 180 fan for about an hour, served with GF Jamaican fish recipe...scrummy!!

gary_hide's picture

Easy to prepare and really tasty

namono's picture
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Used parsley instead of thyme, and was lovely. The chillies gave it a good wee kick but spent the night being very careful not to rub my eyes after chopping them!

gill b's picture

Try snipping the chillies up with kitchen scissors to avoid getting chilli on your fingers :)

namono's picture
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Used parsley instead of thyme, and was lovely. The chillies gave it a good wee kick but spent the night being very careful not to rub my eyes after chopping them!

soleilh's picture
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I added a slice of lemon while cooking and finished with a scattering of feta

mrslangers's picture
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Really loved this recipe, baked mine in the oven for about 45-50 mins and served it with GF Mexican chicken delicious!!

gordge's picture
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made these over the weekend, started them off in the oven and finished off on the bbq- absolutely amazing, will definately do them again!

bexocube's picture
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I cooked these under the grill and in the oven at a hot temperature and ive used chilli powder instead of fresh chillis if i dont have any in the fridge! and they still taste amazing! very nice as a side dish :-)

Fridays cook's picture
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I had this with salad and will try it again next time I have a BBQ.

jane66's picture
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Really lovely way to serve sweet potatoes, it was a hit with everyone at a barbeque we had in the summer. We all liked it so much I've made it several times during the winter months too, baking it in the oven for about 45-50 minutes.

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

toro18's picture
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Very good! My husband loves spicy food and sweet potatoes. Will definitely do it again

pewter's picture
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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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