Barbecued sweet potato wedges make a great accompaniment to barbecued or grilled dishes. Good with barbecued steaks, fish, chicken and vegetables. Serve with a little sour cream or creme fraiche.
Prep: 15 minutes
Cook: 15 minutes
Sweet Potato Wedges
3-4 large sweet potatoes, rinsed
6 tbsp coriander, finely chopped
1 lemon grass stem, finely chopped
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 large red chili, finely chopped
1 tsp honey
juice of 1/4 lime
1 tsp fish sauce
1 tsp sesame oil
6 tbsp peanut oil
Potato Wedges: Slice the sweet potatoes with their skin on, into wedges 7cm long and 3-4cm thick. Place the wedges in boiling water and cook for 5-6 minutes (the potato should be just tender but still firm). Drain the potatoes and refresh in plenty of cold water. Dry the potatoes thoroughly.
Marinade: Mix all the marinade ingredients in a bowl. Coat the potatoes in the marinade *Potatoes can be prepared up to the stage up to a day ahead. (refrigerate until ready to cook).
To Cook:To Cook: Place the potatoes on a barbecue rack over a moderate-high heat and cook them for 4-5 minutes on each side so that they are heated through and tender. Alternatively cook them in a very hot grill pan. Serve at once.
To Serve: Serve the sweet potatoes with sour cream or creme fraiche.