Griddled Sweet Potatoes with Mint, Chilli and Smoked Garlic

Smoked garlic (see Note below) has a milder flavour than raw garlic and therefore adds a beautiful BBQ-style taste to dishes. Here the sweet potatoes, which are rich in antioxidants and a good source of fibre, are griddled to concentrate their sweetness and to create a charred caramel flavour (equally you could
do this on a BBQ). The smoked garlic in this dish intensifies the flavour. This is perfect hot, warm or cold and makes a change from traditional baked sweet potatoes.

Serves 3


2 large sweet potatoes, washed and sliced lengthways into 5mm-thick slices
olive oil, for brushing
For the dressing:
2 smoked garlic cloves, finely chopped (see Note below)
handful of freshly chopped mint leaves
1 large red chilli, seeded and finely chopped
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar


Brush the sweet potato slices with oil to coat them all over and season with salt. Preheat a griddle pan over a high heat until smoking hot and then place the sweet potato slices straight into the pan (you may need to do this in batches). Griddle them for 3 minutes on each side until cooked, turning once. Using tongs, transfer the slices from the pan to a large platter.

In a small bowl, mix together all the dressing ingredients until completely combined. Season to taste with salt. Pour the dressing over the griddled potato slices and serve warm.

NOTE: If you are struggling to get hold of smoked garlic,instead you can use a whole head of raw garlic – simply wrap it in foil and bake in a preheated oven at 160°C/ gas 2½ for 30 minutes. This will mellow the flavour, and the baked garlic flesh can then be squeezed out of its skin directly into the dressing.

Per serving: calories 272 kcal, fat 10g, sugar 20g.

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