Barbecued Sweet Potato Wedges

4 persons

  • 1½ kg sweet potatoes, scrubbed
  • 2 tbs olive oil
  • 2 tbs honey
  • 2 long red chillies, halved, deseeded, finely chopped
  • 1 tsp ground cinnamon
  • Lime wedges, to serve

Coriander salsa

  • 1 cup coriander leaves, chopped
  • 1 long red chilli, halved, deseeded, finely chopped
  • 1/4 cup shredded coconut
  1. Cut the sweet potatoes into quarters lengthways. Put into a large saucepan, cover with cold water, add a good pinch salt. Bring to the boil, simmer, uncovered for 4-5 minutes until almost tender (see cooks tip). Drain well, spread onto a large tray in a single layer. Cool 10 minutes.
  2. Combine the oil, honey, chilli and cinnamon together. Brush over both sides of the sweet potato wedges.
  3. Preheat a greased barbecue grill plate on medium-high heat. Barbecue the sweet potato wedges, in batches, for 5-6 minutes turning until lightly charred and cooked through. Sprinkle with coriander salsa, drizzle with a little olive oil and serve with lime wedges.
  4. For the coriander salsa, combine all ingredients together.


    The sweet potato should still be firm at this stage (refer step 1), test by pressing a skewer into a piece, it should insert through the sweet potato with gentle pressure. Undercooked is better than overcooked- as it can be cooked longer in step 3 if necessary.