About this recipe:This is a fabulous summer side dish. Sweet potatoes are microwaved to kick start the cooking, then coated in a sweet and spicy chipotle chilli sauce and cooked on the barbecue until charred and tender.
4 sweet potatoes
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle chilli powder
2 tablespoons apple cider vinegar
4 tablespoons olive oil
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat an outdoor barbecue for medium heat, and lightly oil the grilling grate.
Cook potatoes on High heat in a microwave oven until softened slightly, about 10 minutes. Cut potatoes lengthwise into 1cm thick sticks.
Combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar and olive oil in a large container with a tight-fitting lid. Place sweet potatoes in spice mixture; cover and shake gently until well coated.
Barbecue over low to medium heat, turning often and basting with any leftover sauce. Cook until sweet potatoes are fork-tender, 10 to 15 minutes.