Loaded Sweet Potato Wedges.
Don’t overlook root veg on the BBQ, especially not sweet potatoes! You can load these guys up any-which-way you like, but make sure you get a nice bit of char on them first. So good.
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
4/5 medium sweet potatoes, the red variety
100g feta
2/3 spring onions, green parts only, finely sliced
Handful of toasted pistachios, roughly chopped
Spicy mayo, to serve (optional!)
Marinade:
2 tbsp olive oil
1 tsp salt
2 tsp dried oregano
1/2 tsp cumin
1 tsp smoked paprika
1 tsp cayenne pepper
1/2 tsp garlic granules
1/2 tsp onion granules
Equipment.
barbecue
tongs
large bowl
measuring spoons
Method.
Wash the sweet potatoes and cut into chunky wedges, as evenly as possible
Place in a large bowl and add the marinade ingredients, starting first with the olive oil to coat them, then all the spices. Toss to completely coat them
When the BBQ is heated up (ideally around 220-250c on indirect heat) place the wedges on the grill and cook for around 20-30mins, or until soft in the middle and nicely charred on the outside
Remove from the BBQ and toss with half the feta
Load them onto a serving dish and top with the remaining feta, spring onions and nuts, as well as anything else you fancy, and enjoy!
