BBQ’d Sweet Potato with Spicy Chutney

22 June 2017 by
First published: 2 July 2017

Serves: 4

Prep time: 50 mins


3 American sweet potatoes

1 stalk of celery

100g dried apricots

4cm fresh ginger, peeled and finely grated

125g sugar

75ml white wine vinegar

1 tsp mustard seeds

2 tsp curry powder

1 tsp salt

Sour cream (optional)


· Preheat the oven to 200°C and bake two of the sweet potatoes for about 50 minutes, or until soft to the touch.

· Cut the sweet potatoes in half lengthways and grill them briefly on the BBQ to achieve griddle stripes.

· Clean the celery and chop the stalks into thin slices, then cut the apricots into thin strips. Peel and chop the remaining sweet potato into small chunks.

· Bring 150ml of water to the boil in a saucepan and cook the sweet potato chunks with the lid on for 6 minutes, until “al dente”.

· Add the sugar, celery, apricots, ginger, white wine vinegar, mustard seed, curry powder and salt to the pan. Stir the mixture and simmer for a few minutes, until it forms a thick chutney.

· Serve the griddled sweet potatoes with the chutney and a dollop of sour cream, if using.

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BBQ’d Sweet Potato with Spicy Chutney
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