Recipes>Vegetarian Recipes
Griddled Sweet Potatoes with Mint, Chilli and Smoked Garlic
by Shelina Permalloo from The Sunshine Diet
Easy
Serves 3
The smoked garlic in this beautiful griddled sweet potatoes dish intensifies the flavour. Taken from Shelina Permalloo’s The Sunshine Diet book, it is perfect hot, warm or cold as a salad.
Discover more delicious Sweet Potato recipes
From roast wedges to creamy curries
From the book
The Sunshine Diet
Shelina Permalloo
The Sunshine Diet
Delicious recipes celebrating nutritious feel-good food
Simple yet exciting dishes for busy weeknights
Inventive guilt-free treats
Buy From
Introduction
Smoked garlic (see Note below) has a milder flavour than raw garlic and therefore adds a beautiful BBQ-style taste to dishes. Here the sweet potatoes, which are rich in antioxidants and a good source of fibre, are griddled to concentrate their sweetness and to create a charred caramel flavour (equally you could do this on a BBQ). The smoked garlic in this dish intensifies the flavour. This is perfect hot, warm or cold and makes a change from traditional baked sweet potatoes.
Tags
Ingredients
| 2 | large sweet potatoes, washed and sliced lengthways into 5mm-thick slices |
|---|---|
| olive oil, for brushing | |
| salt | |
| 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 |
Method
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Sweet Potato Recipes
View all
Tortilla Croutons with Chipotle Sweet Potato Soup
by Rebecca Woods from Seriously Good Soups
Ixta Belfrage’s Sweet Potato Gnocchi with Spiced Aubergine Ragout
by Ixta Belfrage from FUSÃO
More Barbecue Recipes
View all
Roasted Vegetables with Borlotti Beans and Fennel Yogurt
by Claire Thomson from One Pan Beans
Mary Berry’s Sriracha Chicken Wings with Sriracha and Sour Cream Dip
by Mary Berry from Mary’s Foolproof Dinners
More Shelina Permalloo recipes
View all
Potato and Kidney Bean Daube
by Shelina Permalloo from Sunshine on a Plate
Red Snapper Coconut Curry
by Shelina Permalloo from Sunshine on a Plate
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
