Making these baked sweet potatoes on the barbecue means your potatoes have a perfectly crisp skin and are sweet and fluffy on the inside. These super spuds are a great barbecue side dish or base for a vegetarian main. By cooking your baked sweet potatoes on the barbecue, you can get on with grilling meat and vegetables for your other dishes while the potatoes cook using the same grill.
Sweet potatoes are becoming more and more popular, due to not only their versatility and their sweet yet savoury taste, but also their health benefits. Baked sweet potatoes provide you with vitamins A and C and are also a great source of potassium and fibre.
Baked sweet potatoes work well with so many different fillings. We’ve filled ours with a simple but delicious mix of cannellini beans and tomatoes, with fresh parsley and lemon juice for extra flavour. Cannellini beans are an excellent vegetarian source of protein and can help to stabilise blood sugar levels.
This baked sweet potato dish is perfect for summer barbecues, but it can be enjoyed at any time by simply baking the potatoes in the oven for 40 minutes.
- 4 large sweet potatoes
- a little oil and sea salt
- 400g can cannellini beans
- 6 tomatoes
- 4tbsp flat-leaf parsley
- juice of 1 lemon
- 3tbsp olive oil
Prick the potatoes with a fork, rub in the oil and sprinkle over the sea salt. Wrap in foil and bake on the edge of the grill for 1 hr until tender.
Meanwhile, drain and rinse the beans. Halve the tomatoes and scoop out the seeds then chop into small pieces.
Put the beans into a bowl and add the tomato, parsley, lemon and oil. Season and serve with the potatoes.