-
-
Add this recipe to your binder
This recipe is in your binder
-
Sweet potato wedges with salsa recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
2 ratings
Liven up your al fresco feast with this vibrant vegetable side that's the perfect accompaniment to any barbecue. These smoky, grilled sweet potato wedges are served with a zesty salsa and are perfect for those who have special diets as they're gluten-free and dairy-free. See method
Ingredients
- 50g unsalted peanuts
- 750g (about 4 medium) sweet potatoes, scrubbed and left whole
- 1 tbsp sunflower oil
- 220g (7 1/2oz) cherry tomatoes, chopped
- 1 lime, skin and pith pared away, flesh finely chopped
- small handful coriander leaves, chopped
If you don't have any limes, try a lemon instead
Each serving contains
-
Energy
180kj
767kcal
9%
-
Fat
6g
9%
-
Saturates
1g
6%
-
Sugars
9g
10%
-
Salt
0.3g
5%
of the reference intake
Carbohydrate 29.1g
Protein 4.2g
Fibre 5.3g
Method
- Preheat the oven to gas 5, 190°C, 170°C fan.
- Spread the peanuts out on a tray and roast for 8-10 minutes, turning halfway, until deeply golden. Set aside to cool then roughly chop.
- Put the sweet potatoes in a saucepan in a single layer. Cover with cool water and bring to the boil. Once boiling, reduce the heat to a gently simmer and cook for 15-20 minutes, until just tender to the point of a knife in the centres. Drain and let cool slightly. Slice each sweet potato into six wedges, toss with the oil to coat very lightly and season with salt and pepper.
- Make sure the coals on your barbecue are white-hot with no trace of flame, then, using tongs, lay the sweet potato wedges, one flesh-side down, directly onto the barbecue bars (or in a single layer in a smoking hot griddle pan. You may need to work in batches).
- Leave undisturbed for 3-4 minutes, until well-marked with griddle lines. Flip each wedge to cook the other flesh side in the same way. Remove to a platter.
- Combine the tomatoes, chopped lime flesh and coriander and season to taste. Spoon over the sweet potato wedges and scatter with the chopped peanuts to serve.
See more
Barbecue recipes