Cut the sweet potatoes in thick slices and sprinkle with olive oil, salt and fresh thyme.
Wrap in foil and cook for 45 minutes on the BBQ (can also be precooked in the oven).
Once the potatoes are buttery and soft serve with a Tzatziki or Greek yoghurt, mustard and fresh dill topping.
Grower’s recommendation: add fresh lemon zest, juice and Mexican herbs to the cooked sweet potato.
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