Blackened sweet potato mash

Blackened sweet potato mash

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A barbecue twist on conventional sweet potato mash with smoky skins, spring onions and a squeeze of lime

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal347
low infat5g
saturates1g
carbs67g
sugars35g
fibre11g
protein4g
salt0.3g
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Ingredients

Method

  • STEP 1

    Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.

  • STEP 2

    Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato – it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.

  • STEP 3

    Put the potatoes on a large platter and lightly mash with a fork, skins and all – they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.

Goes well with

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    Rating: 5 out of 5.1 rating
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