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Charred sweet potatoes with tahini yogurt recipe
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12 ratings
These herby sweet potatoes are the perfect veggie addition to a barbecue. Topped with creamy garlic, tahini and herb yogurt and crunchy pine nuts, they can be served as a vegetarian main or as a hearty side dish. See method
Ingredients
- 6 large sweet potatoes
- olive oil, for brushing and drizzling
- 2 tbsp tahini
- 250g Greek-style yogurt
- 1 garlic clove, crushed
- 15g fresh dill, finely chopped
- 15g fresh cut basil, finely chopped
- 50g pine nuts
- pinch of crushed chillies
Each serving contains
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Energy
2125kj
502kcal
25%
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Fat
15g
22%
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Saturates
4g
20%
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Sugars
26g
28%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 88.2g
Protein 8.8g
Fibre 13g
Method
- Heat the barbecue. Brush each potato with a little olive oil, then wrap in foil and cook on the barbecue for 30-40 mins or until the flesh is tender. Alternatively, preheat the oven to gas 4, 180°C, fan 160°C and bake the potatoes for 45-50 mins.
- Meanwhile, mix the tahini, yogurt, garlic and most of the herbs in a bowl. Toast the pine nuts in a frying pan over a medium heat for 2-3 mins until golden, shaking the pan regularly. Remove from the pan and set aside.
- Cut a slit lengthways into the sweet potatoes and pinch each end to create a cavity. Add a dollop of tahini yogurt. Sprinkle over the pine nuts, crushed chillies, remaining herbs, some seasoning and a drizzle of oil to serve.
Tip: Short on time? Prick the potatoes with a fork and microwave on high for 8 mins until just tender. Cover with foil and barbecue for 15 mins, turning once.
See more Vegetarian barbecue recipes