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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
Vegetarian
Gluten-free

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

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