Sesame sweet potatoes
These sweet and savory glazed sweet potato wedges are a hit at any BBQ. Grill them until caramelized, then toss with a zesty soy-lime dressing and top with crunchy peanuts and sesame seeds. Serve warm as a side, or toss into greens like rocket or watercress for a vibrant summer salad.
Ingredients
6 sweet potatoes, scrubbed and cut into wedges
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3 tbsp vegetable oil
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1 tsp toasted sesame oil
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1 tbsp fresh ginger, finely chopped
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1 garlic clove, finely chopped
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3 tbsp soy sauce
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Juice of 1 lime
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1 tbsp sesame seeds (black if available)
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50g plain peanuts, roughly crushed
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1 green chili, thinly sliced
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½ bunch spring onions, chopped
Instructions
Step 1: Grill the Potatoes
Fire up a lidded barbecue and let the flames die down until the coals turn white-hot (or preheat your oven to 180°C/160°C fan/gas 4). Place the sweet potato wedges on a tray, drizzle with 1 tablespoon of vegetable oil, season with salt and pepper, and toss well. Grill or roast for 25 minutes, turning occasionally, until softened and lightly charred.
Step 2: Make the Glaze
In a bowl, whisk together the remaining 2 tablespoons of vegetable oil, toasted sesame oil, ginger, garlic, soy sauce, and lime juice to make the glaze.
Step 3: Baste & Finish
Brush the partially cooked sweet potatoes with the glaze, then continue grilling (or roasting) for another 30–40 minutes, basting occasionally, until they’re sticky and well caramelized.
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Step 4: Garnish & Serve
Remove from heat, sprinkle with sesame seeds and crushed peanuts, and let cool slightly. Transfer the wedges to a serving bowl, scatter over sliced chili and spring onions, and serve warm or at room temperature.
- Pro Tip
For extra char and smoky flavor, place the glazed sweet potatoes directly on the grill grates for the last 10 minutes of cooking. Keep a close eye on them and turn often to prevent burning!
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