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Griddled sweet potatoes with herby dip recipe

Griddled sweet potatoes with herby dip recipe

9 ratings

If you're hosting a party or looking for a speedy starter, delight guests with these vibrant, griddled sweet potatoes, served with a side of deliciously spicy, herb-infused dip. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 382 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 medium sweet potatoes
  • 90ml olive oil
  • 30g pack coriander, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 lime, finely grated, zested and juiced
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    3g 17%
  • Sugars

    12g 13%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 43.1g Protein 2.8g Fibre 0.3g


  1. Wash and dry the sweet potatoes, then cut lengthwise into 0.5cm slices. Brush the slices on both sides with a little of the olive oil.
  2. Heat a griddle pan over a medium heat until hot, then griddle the slices for 5 mins on each side, until charred and softened. You might need to cook them in batches, so keep the first batch warm while you cook the second.
  3. Meanwhile put the coriander, chilli, garlic, lime zest and juice in a small blender and blitz until finely chopped. Stir in the remaining olive oil, season and pour into a small serving bowl. Serve the hot sweet potato slices alongside the herby dip.

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