Red chilli rubbed sweet potatoes with spring onion vinaigrette

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the spring onion vinaigrette

3 tbsp rice vinegar
2 tbsp water
75g freshly chopped spring onion, green parts only, plus more for garnish
3 tbsp freshly chopped coriander leaves
2 tsp honey
Salt and freshly ground black pepper
1/2 cup rapeseed oil

For the potatoes

6 tbsp ancho chilli powder
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp light brown sugar
2 tsp salt
1 tsp fresh ground black pepper
4 sweet potatoes, scrubbed, par-cooked and slice into 2.5cm thick slices, skin left on
Rapeseed oil
Freshly chopped coriander leaves, for garnish
Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
For the vinagrette:
1) Blend the vinegar, water, onion, coriander, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.

For the potatoes:
1) Whisk together the chilli powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl. Heat the grill over a medium-high heat. Brush the potato slices with oil on both sides and season with the spice rub on one side.

2) Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down; cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with spring onion vinaigrette, spring onions and chopped coriander.

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