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Recipes ASIAN BBQ ROASTED SWEET POTATOES

ASIAN BBQ ROASTED SWEET POTATOES

Prep 15 mins
Cooking 35-40 mins
Serves 4

Ditch the normal potato salad at your next braai and serve up jewel-coloured sweet potatoes instead. Smack it out of the ballpark with intense Asian flavours – including our Cape Herb & Spice Chinese 5-spice Exotic box, a touch of soy, garlic, ginger and chilli. Need we say more? 

- WHAT YOU WILL NEED -

  • 4 lrg orange-flesh sweet potatoes
  • 2 Tbsp vegetable oil
  • 2 tsp soya sauce
  • 1 fat clove garlic, minced
  • 2cm ginger, peeled & finely grated
  • 1 Tbsp runny honey
  • 1½ tsp CHINESE 5-SPICE
  • 1 Tbsp fresh lemon juice
  • 1 smallish red chilli, deseeded & finely chopped
  • Sesame seeds, lightly toasted in a dry pan
  • Spring onions, finely sliced
  • Lrg handful of fresh coriander, leaves only, roughly chopped

- METHOD -

Use a vegetable brush to scrub the sweet potatoes clean under running water. Pat dry and cut into thin batons. Mix the rest of the ingredients together (excluding the sesame, spring onions and coriander) and pour over sweet potatoes. Toss to ensure sweet potatoes are evenly coated with dressing.

- COOKING OPTION #1 - Using the indirect cooking method on a kettle braai/ barbeque - tumble sweet potatoes into a large tinfoil roasting tray, place in the middle of the grid and roast with the lid on. This will give you nicely caramelized sweet potatoes with scorched edges, as the kettle braai effectively becomes an oven.

- COOKING OPTION #2 - Using the direct cooking method on any braai/ barbeque - place sweet potatoes in large tinfoil roasting tray and cover tray with foil. Stab a few holes in the foil for the steam to escape. Place directly over coals on the braai grid. This is a slightly more aggressive braai method, so check and stir from time to time to prevent sweet potatoes catching.

- COOKING OPTION #3 - In your oven - tumble sweet potatoes onto an oven roasting tray (line it with baking paper to make cleaning up a breeze) and place in a 200 ºC oven.

Serve sweet potatoes while still warm and scatter with loads of toasted sesame seeds, spring onions and coriander.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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