Blackened sweet potato mash
A barbecue twist on conventional sweet potato mash with smoky skins, spring onions and a squeeze of lime
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Prep:10 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 347
-
fat 5g
-
saturates 1g
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carbs 67g
-
sugars 35g
-
fibre 11g
-
protein 4g
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salt 0.3g
Ingredients
- 1kg sweet potatoes
- 1 tbsp olive oil
- juice 1 lime, plus 1 cut into 4 wedges to serve
- 4 spring onions, sliced on the diagonal
- extra virgin olive oil, for drizzling
Method
Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.
Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato – it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.
Put the potatoes on a large platter and lightly mash with a fork, skins and all – they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.
