Blackened sweet potato mash

Blackened sweet potato mash

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Prep: 10 mins Cook: 50 mins

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal347
  • fat5g
  • saturates1g
  • carbs67g
  • sugars35g
  • fibre11g
  • protein4g
  • salt0.3g
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Ingredients

  • 1kg sweet potatoes
    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…

  • 1 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…

  • juice 1 lime, plus 1 cut into 4 wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 spring onions, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • extra virgin olive oil, for drizzling

Method

  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.

  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.

  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.

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