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Roast sweet potatoes with jalapeño butter
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Spicy jalapeño butter elevates roasted sweet potatoes for a South American twist at your BBQ.
Ingredients:
  • 4 (280g each) small sweet potatoes, scrubbed
  • 36.40 gm extra virgin olive oil
  • 2.40 gm sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 1/2 tsp finely grated lime rind
  • 60g butter, softened
  • 5.30 gm lime juice
  • 2 tsp chopped pickled jalapeños
  • 1/4 small red cabbage, finely shredded
  • 125g cherry tomatoes, quartered
  • 1 green onion, thinly sliced
  • 20.00 ml roughly chopped fresh coriander leaves, plus extra sprigs to serve
  • Lime wedges, to serve
Instructions:
  • Preheat barbecue hotplate over medium-high heat according to instructions.
  • Prick each potato 6 times with a fork. In a large bowl, mix oil, salt, pepper, and 1 teaspoon of lime rind. Add the potatoes and rub them to coat evenly.
  • Cut four 50cm pieces of foil and place a 20cm piece of baking paper on each. Put one potato in the center of each stack and fold up the edges of the foil to enclose the potatoes, scrunching the top to seal.
  • Place a wire rack on the hotplate and then place the parcels on the rack. Cook with the hood down for about 1 hour or until they are tender.
  • Combine butter, lime juice, jalapeños, and remaining lime rind in a bowl. Season with salt and pepper, then mash with a fork. In a separate bowl, toss together cabbage, tomato, onion, and chopped coriander.
  • Open the parcels gently (steam will release). Make a lengthwise slit in each potato, ensuring not to cut all the way through. Place the parcels on serving plates. Spoon half of the butter mixture over the potatoes. Add the cabbage mixture on top. Spoon the rest of the butter mixture over it. Garnish with coriander sprigs. Serve with lime wedges.

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