Barbecue Sesame Sweet Potatoes Food

BARBECUE SESAME SWEET POTATOES

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Arrange the sweet potatoes on a large tray and drizzle with 1 tbsp of the vegetable oil, season and toss. Cook on the barbecue or in the oven for 25 mins until charred and softened.
• Meanwhile, whisk the remaining oils, ginger, garlic, soy and lime juice. Baste the potatoes with some of the sauce and return to the barbecue for another 30-40 mins, basting as they cook. Once the potatoes are glazed and sticky, remove and sprinkle on the sesame seeds and peanuts, and leave to cool slightly. Remove the wedges from the tray and pop into a salad bowl. Sprinkle over the chilli and spring onions and serve.

GRILLED SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

30 MINUTE SESAME ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees. Toss the sweet potatoes with the vegetable oil, chili powder, cayenne, and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5-10 minutes.
• Increase the heat to 400 degrees and roast for another 5-10 minutes until the sweet potatoes are turning golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.
• On a separate platter or directly on the baking sheet, drizzle the sweet potatoes with the sesame oil and tahini. Sprinkle with sesame seeds. Add a handful of cilantro leaves. Serve immediately.

HONEY SESAME DIPPING SAUCE

Steps:

• In a small bowl, combine soy sauce, rice vinegar, honey, green onions, toasted sesame seeds and toasted sesame oil. Stir until honey dissolves.

GRILLED SWEET POTATOES WITH MAPLE-LIME MARINADE

Steps:

• Combine the lime juice, maple syrup, soy sauce, and garlic in a small bowl. Whisk in the mustard. Slowly pour in the sesame oil and whisk constantly until the oil is emulsified. (Use immediately or store in an airtight container in the refrigerator up to 2 weeks).
• Scrub the potatoes well or peel them, then trim the ends and slice horizontally into 1/4 inch thick rounds. Place in a large bowl, add the marinade, and toss to coat each slice.
• Prepare a medium-low fire in the grill. Lift the sweet potatoes out of the marinade with a slotted spoon and grill, turning occasionally and basting with the remaining marinade, until tender when pierced with a fork, 15-20 minutes. Serve hot.