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Charred sweet potatoes with tahini yogurt recipe

10 ratings

These herby sweet potatoes are the perfect veggie addition to a barbecue. Topped with creamy garlic, tahini and herb yogurt and crunchy pine nuts, they can be served as a vegetarian main or as a hearty side dish. See method

Serves 6
10 mins to prepare and 50 mins to cook
502 calories / serving
Healthy

Ingredients

6 large sweet potatoes
olive oil, for brushing and drizzling
2 tbsp tahini
250g Greek-style yogurt
1 garlic clove, crushed
15g fresh dill, finely chopped
15g fresh cut basil, finely chopped
50g pine nuts
pinch of crushed chillies

If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

Energy
2125kj
502kcal 25%
Fat
15g 22%
Saturates
4g 20%
Sugars
26g 28%
Salt
0.7g 11%

of the reference intake
Carbohydrate 88.2g Protein 8.8g Fibre 13g

Method

Heat the barbecue. Brush each potato with a little olive oil, then wrap in foil and cook on the barbecue for 30-40 mins or until the flesh is tender. Alternatively, preheat the oven to gas 4, 180°C, fan 160°C and bake the potatoes for 45-50 mins.
Meanwhile, mix the tahini, yogurt, garlic and most of the herbs in a bowl. Toast the pine nuts in a frying pan over a medium heat for 2-3 mins until golden, shaking the pan regularly. Remove from the pan and set aside.
Cut a slit lengthways into the sweet potatoes and pinch each end to create a cavity. Add a dollop of tahini yogurt. Sprinkle over the pine nuts, crushed chillies, remaining herbs, some seasoning and a drizzle of oil to serve.

Tip: Short on time? Prick the potatoes with a fork and microwave on high for 8 mins until just tender. Cover with foil and barbecue for 15 mins, turning once.

See more Vegetarian barbecue recipes