How to make barbecued sweet potato with tomato salsa
Jalapeño and citrus tomato salsa give a tangy kick to thick sweet potato slices
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Serves 4
Prep: 10 minutes
Cook: 10-15 minutes
For the salsa
3 medium-sized fresh tomatoes, stems removed
1 clove of garlic, crushed and finely chopped
3 small shallots, finely chopped
1 jalapeño chilli, finely chopped
1 small bunch chopped coriander
Pinch of ground cumin, more to taste
Juice of one lime
Salt and pepper to taste
For the sweet potatoes
2 large sweet potatoes, washed and sliced lengthways into 5mm-thick slices
Olive oil, for brushing
Sea salt
To make the salsa roughly chop the tomatoes and place into a large bowl. Add the garlic, shallot, jalapeño, coriander, cumin and lime juice to the bowl and gently toss the ingredients together. Season with salt and freshly ground black pepper. Cover and refrigerate until serving time.
Brush the sweet potato slices with oil to coat and season with salt. Place the sweet potato slices into a hot barbecue and cook them in batches for 3 minutes on each side until cooked, turning once. Once cooked, transfer the slices from the pan to a large platter.
Serve the cooked sweet potato slices with the salsa.
Recipe from thetomatostall.co.uk
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