Hot & spicy sweet potatoes

Hot & spicy sweet potatoes

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(23 ratings)

Prep: 15 mins Cook: 45 mins


Serves 6
Tantalise your buds with hot and spicy sweet potatoes

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal132
  • fat8g
  • saturates1g
  • carbs16g
  • sugars0g
  • fibre2g
  • protein1g
  • salt0.08g
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  • 2 large sweet potatoes (about 500g/1lb 4oz each)
    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…

  • 4 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…

  • 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 red scotch bonnet chilli, seeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.

  2. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)

  3. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they’re ready).

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Comments, questions and tips

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24th Aug, 2019
Really nice combination of flavours! Goes really well with some grilled Halloumi or crumbled feta or goats cheese
29th Jul, 2018
Super simple and super delicious. I wasn't brave enough for Scotch Bonnet, though...
22nd Mar, 2014
Scotch bonnet chilli replaced with a regular red chilli as my husband's taste buds couldn't cope with that level of heat...cooked in the oven at 180 fan for about an hour, served with GF Jamaican fish recipe...scrummy!!
24th May, 2013
Easy to prepare and really tasty
9th Jan, 2013
Used parsley instead of thyme, and was lovely. The chillies gave it a good wee kick but spent the night being very careful not to rub my eyes after chopping them!
gill b
25th Sep, 2013
Try snipping the chillies up with kitchen scissors to avoid getting chilli on your fingers :)
9th Jan, 2013
Used parsley instead of thyme, and was lovely. The chillies gave it a good wee kick but spent the night being very careful not to rub my eyes after chopping them!
7th Oct, 2012
I added a slice of lemon while cooking and finished with a scattering of feta
7th Aug, 2012
Really loved this recipe, baked mine in the oven for about 45-50 mins and served it with GF Mexican chicken delicious!!
11th Apr, 2011
made these over the weekend, started them off in the oven and finished off on the bbq- absolutely amazing, will definately do them again!


18th Jul, 2015
Can these be done is a slow cooker?
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