Hot & Spicy Sweet Potatoes
This Caribbean dish features whole sweet potatoes seasoned with olive oil, fresh thyme and fiery Scotch bonnet chilli. They are wrapped in foil parcels and cooked until beautifully soft and infused with flavour. It's a vibrant side or main dish that brings a touch of heat to your table. Perfect for a lunch or dinner, it serves six people and takes about 60 minutes to prepare and cook.
Ingredients
- 2 large sweet potatoes (about 500g/1lb 4oz each)
- 4 tbsp olive oil
- 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
- 1 red scotch bonnet chilli seeded and finely chopped
Method
- Remove the skin from the sweet potatoes and slice them into 2.5cm thick rounds. Place each whole potato on its own large piece of foil, keeping the slices stacked together.
- Pour the olive oil over each potato, then scatter the thyme leaves and roughly half of the chopped chilli on top. Season generously with salt and pepper. Use your hands to rub the seasoning into every slice. Reassemble the slices and place a thyme sprig on each potato, finishing with the rest of the chilli. Securely wrap the foil around each potato to create two parcels. You can complete this step up to 24 hours in advance.
- Place the foil parcels on the barbecue grill over the most intense heat. Cook for 45 minutes until the potatoes are soft and buttery. To check if they are done, carefully open a parcel and insert the tip of a knife.
Nutrition (per serving)
Calories132 kcal
Fat8 g
Saturates1 g
Carbs16 g
Fibre2 g
Protein1 g
Sodium32 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisinecaribbean
DietVegan, Vegetarian
