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Charred sweet potatoes with tahini yogurt recipe

Charred sweet potatoes with tahini yogurt recipe

11 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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

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