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This recipe is ideal for a summer BBQ.  The scent and flavours of the sweet potatoes amazed me after all these years of cooking them.  It is an example of a simple ingredient which transforms into a gusty flavour when done on top of charcoal on the BBQ.

Ingredients

  • 3 big sweet potatoes
  • 1 tablespoon red chilli flakes

Ingredients for the Sauce

  • 2 tablespoons olive oil
  • 4 tablespoons honey
  • 1/3 cup lemon thyme, finely chopped
  • 1 teaspoon grated lemon zest
  • salt and pepper to taste

Method for the Sauce

  • Whisk all the ingredients together in a bowl.  Season well with salt and pepper

Method for the Potatoes

  • Preheat the oven to 180C.
  • Scrub the potatoes and wash.  Pat dry with a paper towel.
  • Wrap the potatoes in foil paper and place them directly on the rack in the centre of the oven.
  • Bake them for 30 minutes or until they are cooked but not too tender when a skewer is inserted into the centre.  Do not allow the potatoes to cool or they will break instead of smash.

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  • Put one potato on a clean dishcloth on a work surface, cover with another clean dishcloth, and using the flat of your hands, slowly and gently smash the potato.  Repeat with the remaining potatoes and transfer them to a tray.

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  • Drizzle the sauce over them and make sure that both sides are well covered.

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  • Carefully place the sweet potatoes on the BBQ.  Cook them on one side until crisp and then turn them to crisp the other side.
  • To serve, slice the sweet potatoes in quarters and sprinkle them with red chilli flakes.  Drizzle with some of the sauce if you have any left.2597C70F-8AB8-44B9-9A00-86188E569B0E

Tips

  • If you want you can part boil the sweet potatoes in salted water in the kitchen ahead of time,  but I find the flavour is a bit bland.
  • The sauce can be made ahead of time and can be kept in a jar in the refrigerator for up to 1 week.

 

 

 

3 thoughts on “BBQ Sweet Potatoes with Lemon Thyme

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