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Griddled sweet potatoes with herby dip recipe
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If you're hosting a party or looking for a speedy starter, delight guests with these vibrant, griddled sweet potatoes, served with a side of deliciously spicy, herb-infused dip. See method
Ingredients
- 4 medium sweet potatoes
- 90ml olive oil
- 30g pack coriander, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 1 lime, finely grated, zested and juiced
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1590kj
382kcal
19%
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Fat
23g
33%
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Saturates
3g
17%
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Sugars
12g
13%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 43.1g
Protein 2.8g
Fibre 0.3g
Method
- Wash and dry the sweet potatoes, then cut lengthwise into 0.5cm slices. Brush the slices on both sides with a little of the olive oil.
- Heat a griddle pan over a medium heat until hot, then griddle the slices for 5 mins on each side, until charred and softened. You might need to cook them in batches, so keep the first batch warm while you cook the second.
- Meanwhile put the coriander, chilli, garlic, lime zest and juice in a small blender and blitz until finely chopped. Stir in the remaining olive oil, season and pour into a small serving bowl. Serve the hot sweet potato slices alongside the herby dip.
See more Sweet potato recipes