Hot & spicy sweet potatoes
Tantalise your buds with hot and spicy sweet potatoes
3
ratings
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 15 mins
Cook 45 mins
Low-fat
- 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.
- 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.)
- 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
Recipe from Good Food magazine, July 2003.
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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
Preperation 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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02 November 2007
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13 November 2007
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23 January 2008
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