Sweet potato wedges with salsa recipe
Liven up your al fresco feast with this vibrant vegetable side that's the perfect accompaniment to any barbecue. These smoky, grilled sweet potato wedges are served with a zesty salsa and are perfect for those who have special diets as they're gluten-free and dairy-free. See method
- 50g unsalted peanuts
- 750g (about 4 medium) sweet potatoes, scrubbed and left whole
- 1 tbsp sunflower oil
- 220g (7 1/2oz) cherry tomatoes, chopped
- 1 lime, skin and pith pared away, flesh finely chopped
- small handful coriander leaves, chopped
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
- Preheat the oven to gas 5, 190°C, 170°C fan.
- Spread the peanuts out on a tray and roast for 8-10 minutes, turning halfway, until deeply golden. Set aside to cool then roughly chop.
- Put the sweet potatoes in a saucepan in a single layer. Cover with cool water and bring to the boil. Once boiling, reduce the heat to a gently simmer and cook for 15-20 minutes, until just tender to the point of a knife in the centres. Drain and let cool slightly. Slice each sweet potato into six wedges, toss with the oil to coat very lightly and season with salt and pepper.
- Make sure the coals on your barbecue are white-hot with no trace of flame, then, using tongs, lay the sweet potato wedges, one flesh-side down, directly onto the barbecue bars (or in a single layer in a smoking hot griddle pan. You may need to work in batches).
- Leave undisturbed for 3-4 minutes, until well-marked with griddle lines. Flip each wedge to cook the other flesh side in the same way. Remove to a platter.
- Combine the tomatoes, chopped lime flesh and coriander and season to taste. Spoon over the sweet potato wedges and scatter with the chopped peanuts to serve.
See more Barbecue recipes