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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

Recipe from Good Food magazine, July 2016

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