Barbecue sweet potatoes with garlic and herb dressing

Barbecue sweet potatoes with garlic and herb dressing
  • Serves icon Serves 6 as a side
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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