Charred sweet potatoes with tahini yogurt recipe
These herby sweet potatoes are the perfect veggie addition to a barbecue. Topped with creamy garlic, tahini and herb yogurt and crunchy pine nuts, they can be served as a vegetarian main or as a hearty side dish.
See method- Serves 6
- 10 mins to prepare and 50 mins to cook
- 502 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 6 large sweet potatoes
- olive oil, for brushing and drizzling
- 2 tbsp tahini
- 250g Greek-style yogurt
- 1 garlic clove, crushed
- 15g fresh dill, finely chopped
- 15g fresh cut basil, finely chopped
- 50g pine nuts
- pinch of crushed chillies
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Shop ingredientsEach serving contains
- Energy
- 2125kJ 502.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 26g
of the Reference intake
Carbohydrate 88.2gProtein 8.8gFibre 13.0g
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- Heat the barbecue. Brush each potato with a little olive oil, then wrap in foil and cook on the barbecue for 30-40 mins or until the flesh is tender. Alternatively, preheat the oven to gas 4, 180°C, fan 160°C and bake the potatoes for 45-50 mins.
- Meanwhile, mix the tahini, yogurt, garlic and most of the herbs in a bowl. Toast the pine nuts in a frying pan over a medium heat for 2-3 mins until golden, shaking the pan regularly. Remove from the pan and set aside.
- Cut a slit lengthways into the sweet potatoes and pinch each end to create a cavity. Add a dollop of tahini yogurt. Sprinkle over the pine nuts, crushed chillies, remaining herbs, some seasoning and a drizzle of oil to serve.
- Tip: Short on time? Prick the potatoes with a fork and microwave on high for 8 mins until just tender. Cover with foil and barbecue for 15 mins, turning once.
- See more Vegetarian barbecue recipes
