Sizzling Sweet Potato with a Chilli & Garlic Glaze

Makes: 4
Preparation Time: 30-40 minutes pre-cooking + 5-8 minutes barbecuing
Here's an exotic root vegetable, sweet and with a vibrant golden-orange flesh - a staple diet in South America, but now widely available for us to enjoy too. Barbecue these glazed chunky slices until sizzling. They are great with barbecued spicy chicken or steak and also make a tasty ‘nibble’, served with dollops of cooling soured cream or guacamole dip.


Ingredients:
1kg (2lb 4oz) sweet potatoes (approx. 2 large potatoes)
2 plump garlic cloves, crushed
2 teaspoons fresh chopped chilli in sunflower oil (e.g. Bart’s or Schwarz)
Zest of ½ lime
5 tablespoons light olive oil


Bake the sweet potatoes in a preheated oven 200C / 400F / Gas Mark 6 for 30-40 minutes or until just tender. Check them after 20 minutes, as you will find they cook much more quickly than our traditional baked potatoes). Remove and leave to cool slightly before peeling away the skin. Meanwhile, prepare the marinade; simply mix together the garlic, chilli, lime zest and oil. Season with a little salt.

When the potatoes are cool enough to handle, cut into slices, approximately 2.5cm (1 inch) thick. Arrange in a shallow dish and pour on the marinade. Cover and leave until required. When you are ready to cook the potato slices, use tongs to drain off any marinade, then place the slices onto the grill and cook for 3 – 4 minutes on each side, or until the potatoes become lightly browned and crisp. Brush frequently with the remaining marinade

Flash tip: Do take care when handling fresh chillies. Wash your hands thoroughly after handling them, ensuring you do not touch your eyes or mouth in the meantime. A little olive oil rubbed into your hands helps to give a protective barrier to the skin and washes the chilli oils away more easily!