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Griddled Sweet Potatoes with Mint, Chilli and Smoked Garlic

The smoked garlic in this beautiful griddled sweet potatoes dish intensifies the flavour. Taken from Shelina Permalloo's The Sunshine Diet book, it is perfect hot, warm or cold as a salad.

From the book

Shelina Permalloo


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.

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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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From the book: The Sunshine Diet

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