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Barbecue sweet potatoes with garlic and herb dressing

Name: Barbecue sweet potatoes with garlic and herb dressing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 6 as a side
Cuisine: Mexican recipes
Ingredients: 6 medium sweet potatoes, unpeeled; Extra-virgin olive oil to drizzle; 6 fat garlic cloves, unpeeled; 300g soured cream or natural yogurt; ½ red onion; Finely grated zest and juice; 1 lemon; Small bunch fresh coriander, chopped; Small bunch fresh flatleaf parsley, chopped; Small bunch fresh mint, chopped, plus extra leaves to serve

Published: 14 Aug 15
Updated: 18 Mar 24

Simply wrap sweet potatoes in foil then leave to slowly cook in your barbecue embers while you make a gorgeous garlic and herb soured cream topping.

If you’re after something speedier, try our grilled sweet potatoes with a honey glaze.

Easy
July 2015

Test kitchen approved

Serves 6 as a side
Hands-on time 15 min, barbecue or oven time 1 hour

Simply wrap sweet potatoes in foil then leave to slowly cook in your barbecue embers while you make a gorgeous garlic and herb soured cream topping.

If you’re after something speedier, try our grilled sweet potatoes with a honey glaze.

Vegetarian recipes

Nutrition: per serving

Calories: 338kcals
Fat: 16.2g (7.2g saturated)
Protein: 4.6g
Carbohydrates: 44.2g (13.6g sugars)
Fibre: 7.1g
Salt: 0.3g

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Ingredients

6 medium sweet potatoes, unpeeled
Extra-virgin olive oil to drizzle
6 fat garlic cloves, unpeeled
300g soured cream or natural yogurt
½ red onion
Finely grated zest and juice
1 lemon
Small bunch fresh coriander, chopped
Small bunch fresh flatleaf parsley, chopped
Small bunch fresh mint, chopped, plus extra leaves to serve

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Method

Put each sweet potato on a large piece of foil. Drizzle over olive oil and season well. Wrap tightly and put in the barbecue embers for 45-60 minutes. Alternatively, roast in an oven heated to 200°C/180°C fan/gas 6 for 1 hour 20 minutes.
Meanwhile, wrap the garlic cloves in a little foil, drizzle with olive oil, and leave in the embers for 15-20 minutes until soft (or cook in the oven, as above, for 20 minutes). Finely slice the red onion and put in a non-metallic bowl with most of the lemon juice and a pinch of salt.
When the garlic is cool enough to handle, squeeze the flesh from the skins into a large bowl and drizzle with a little more olive oil. Mix in the soured cream or yogurt gradually to distribute the garlic evenly.

When ready to serve, add the chopped herbs, lemon zest and the remaining lemon juice, season and taste. Remove the onions from the lemon juice, squeezing them dry.
Open the sweet potato parcels, squash the flesh open a bit, spoon over the garlic and herb dressing, scatter with the onions and extra mint leaves, then serve in the foil.