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BBQ Sweet Potatoes with Spicy Chutney

Looking for a crowd-pleaser? Then it’s time to barbeque some American sweet potatoes! Known for their creamy texture and sweet flavor, this root vegetable get’s a nice, smokey touch and tenderness when thrown on the grill. To round up the dish, mix together a homemade spicy chutney – all you need is a blend of tomatoes, red onions, garlic, and some spices. There you have it! Naturally sweet, perfectly smokey, a little spicy and definitely yummy.

Featuring American Sweet Potato.

Ingredients

2	large American sweet potatoes (400 g)
	Chutney
1	American sweet potato (300 g)
125g	sugar
1	celery stalk (approx. 250 g)
100g	dried apricots
4cm	fresh ginger
75ml	vinegar
1 tsp	mustard seeds
2 tsp	curry powder
1 tsp	salt

Step 1
Grill the sweet potatoes on the barbecue in aluminum foil for about 40 minutes with the lid closed. When they’re done, cut the sweet potatoes lengthways and grill them briefly on the side to get nice griddle stripes.
Step 2
For the chutney peel sweet potato, dice and cook in 150 ml boiling water with the lid on for 6-10 minutes. Dissolve the sugar in the cooking water. Clean the celery and cut the stalks into thin slices. Cut the apricots into thin strips. Add the slices of celery and apricots. Add the grated ginger, vinegar, mustard seed, curry powder and salt. Stir the mixture and simmer until it forms a fairly firm mass.
Step 3
Serve the sweet potatoes with chutney and a dollop of sour cream (optional).

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Gluten-free, Lunch, Main Courses, Seafood

BBQ Sweet Potatoes with Spicy Chutney

Ingredients

Chutney

Step 1

Step 2

Step 3

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