To finish up our BBQ recipe series, we have a BBQ spin on a classic dish- sweet potatoes! Usually sweet potatoes are associated with Thanksgiving and heavier meals, but these light slices are a perfect side dish to any barbecue! With smoked garlic, mint and chili (to add a bit of spice), these are healthy and refreshing.
Our CA Pinot Noir would be a perfect pairing with this dish, as the mint, chili, and smokey flavors mimic the flavors in our Pinot Noir.
2 large sweet potatoes, washed and sliced lengthways into 5mm-thick slices
Olive oil, for brushing
For the dressing:
2 smoked garlic cloves, finely chopped (see Note below)
Handful of freshly chopped mint leaves
1 large red chilli, seeded and finely chopped
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Brush the sweet potato slices with oil to coat them all over and season with salt. Preheat a griddle pan over a high heat until smoking hot and then place the sweet potato slices straight into the pan (you may need to do this in batches). Griddle them for 3 minutes on each side until cooked, turning once. Using tongs, transfer the slices from the pan to a large platter.
In a small bowl, mix together all the dressing ingredients until completely combined. Season to taste with salt. Pour the dressing over the griddled potato slices and serve warm.
NOTE: If you are struggling to get hold of smoked garlic,instead you can use a whole head of raw garlic – simply wrap it in foil and bake in a preheated oven at 160°C/ gas 2½ for 30 minutes. This will mellow the flavour, and the baked garlic flesh can then be squeezed out of its skin directly into the dressing.
Per serving: calories 272 kcal, fat 10g, sugar 20g.
Recipe from The Happy Foodie
The ONEHOPE Team