The BBC Good Food logo
Sesame sweet potatoes served on a platter

Barbecue sesame sweet potatoes

A star rating of 4.7 out of 5.24 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Serve these glazed sweet potatoes as a side dish at a barbecue, or turn them into a summer salad by tossing through handfuls of rocket or watercress

  • Vegan
  • Vegetarian
Nutrition: Per serving


  • 6 sweet potatoes , washed and cut into wedges
  • 3 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 tbsp ginger , chopped
  • 1 garlic clove , chopped
  • 3 tbsp soy sauce
  • 1 lime , juiced
  • 1 tbsp sesame seeds (black if you have them)
  • 50g plain peanuts , crushed
  • 1 green chilli , sliced
  • ½ bunch of spring onions , washed and chopped


  • STEP 1

    Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Arrange the sweet potatoes on a large tray and drizzle with 1 tbsp of the vegetable oil, season and toss. Cook on the barbecue or in the oven for 25 mins until charred and softened.

  • STEP 2

    Meanwhile, whisk the remaining oils, ginger, garlic, soy and lime juice. Baste the potatoes with some of the sauce and return to the barbecue for another 30-40 mins, basting as they cook. Once the potatoes are glazed and sticky, remove and sprinkle on the sesame seeds and peanuts, and leave to cool slightly. Remove the wedges from the tray and pop into a salad bowl. Sprinkle over the chilli and spring onions and serve.

Recipe from Good Food magazine, May 2018

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.24 ratings

Sponsored content