Hot & spicy sweet potatoes

Hot & spicy sweet potatoes

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(18 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 6
Tantalise your buds with hot and spicy sweet potatoes

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal132
  • fat8g
  • saturates1g
  • carbs16g
  • sugars0g
  • fibre2g
  • protein1g
  • salt0.08g
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Ingredients

  • 2 large sweet potatoes (about 500g/1lb 4oz each)
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 red scotch bonnet chilli, seeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

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).

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Comments, questions and tips

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joanna1972
22nd Mar, 2014
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
24th May, 2013
Easy to prepare and really tasty
namono
9th Jan, 2013
4.05
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
25th Sep, 2013
Try snipping the chillies up with kitchen scissors to avoid getting chilli on your fingers :)
namono
9th Jan, 2013
4.05
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
7th Oct, 2012
5.05
I added a slice of lemon while cooking and finished with a scattering of feta
mrslangers
7th Aug, 2012
5.05
Really loved this recipe, baked mine in the oven for about 45-50 mins and served it with GF Mexican chicken delicious!!
gordge
11th Apr, 2011
4.05
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
20th Feb, 2011
5.05
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
9th Jun, 2010
4.05
I had this with salad and will try it again next time I have a BBQ.

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wizardofoz
18th Jul, 2015
Can these be done is a slow cooker?
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