Asian-Style BBQ Roasted Sweet Potatoes
Do you have a barbecue planned? Ditch the classic potato salad and serve these Asian roasted sweet potatoes instead!
4 persons
1 hour
Ingredients
Based on 4 persons
- 4 large sweet potatoes
Marinade
- 2 tsp soy sauce
- 2-cm piece ginger
- 1½ tsp Chinese 5 spice powder
- 1 small red chilli
- 2 Tbsp vegetable oil
- 1 garlic clove
- 1 Tbsp honey
- 1 Tbsp lemon juice
Garnish
- Spring onion
- Roasted sesame seeds
- Fresh coriander leaves
Equipment (varies depending on cooking method)
- Tinfoil roasting tray
- Tinfoil
- Baking paper
- PREPARATION
Scrub the sweet potatoes clean under running water. Pat them dry and cut them into sticks. Finely slice the spring onions, and roughly chop the coriander leaves. Peel and finely grate the piece of ginger. Remove the seeds of the red chilli and finely chop it. Mince the garlic clove. Mix the ingredients for the marinade and pour it over the sweet potatoes. Toss well to ensure that they are evenly coated. - Cooking
Option 1: indirect cooking method on a barbecue
Put the marinated sweet potato sticks in a large tinfoil roasting tray and place it in the middle of the barbeque. Roast the sweet potatoes with the barbeque lid on. This will give you nicely caramelized sweet potatoes with scorched edges. - Cooking
Option 2: direct cooking method on a barbecue
Put the marinated sweet potato sticks in a large tinfoil roasting tray and cover the tray with foil. Stab a few holes in the foil with a fork so that the steam can escape during the cooking process. Place the tray directly over the coals on the barbecue grid. Check and stir from time to time to prevent the sweet potatoes from burning. - Cooking
Option 3: cooking method in the oven
Heat the oven to 200 ºC. Line an oven roasting tray with baking paper and put the marinated sweet potato sticks onto it. Bake the sweet potato sticks until they are lightly browned and crisp on the bottom, then flip them and cook until the other side is crisp. - Serving
Serve the sweet potatoes while they are still warm and sprinkle them with roasted sesame seeds, spring onions and coriander.