Sesame sweet potatoes served on a platter

Barbecue sesame sweet potatoes

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(1 ratings)

Prep: 10 mins Cook: 1 hr

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal346
  • fat11g
  • saturates2g
  • carbs51g
  • sugars27g
  • fibre8g
  • protein6g
  • salt1.3g
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Ingredients

  • 6 sweet potatoes, washed and cut into wedges
    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…

  • 3 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 tbsp ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, chopped
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 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

Method

  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.

  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.

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