Sweet potatoes with watercress chutney

Get your grill on with this tasty veggie option

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These are best grilled over hot coals. If you don’t own a BBQ, they can be oven baked at 180°C for 30-40 minutes or until tender and finished under the grill.

Created for / Find Suze on Instagram as gourmetglow

  • Preheat the BBQ. Cut slashes in the cut sides of the potatoes and rub with the olive oil before sprinkling with salt and pepper.
  • Lay cut side down, on the opposite side of the BBQ from the coals and cover with a lid. Allow to smoke for 1 hour before turning and cooking for 30-45 minutes more or until completely tender and smoky.
  • Meanwhile place the onions and the butter in a large saucepan. Set the heat to medium and cover with a lid. Allow to cook, stirring every 5 minutes for 30-40 minutes.
  • The onions will release their own juices and begin to caramelise. If they begin to stick, add a little of the measured beer.
  • Add the beer and increase the heat. Allow to bubble and reduce for 20 minutes or so, until the beer has evaporated, and the onions are sticky. Set aside.
  • For the chutney, blitz all the ingredients in a food processor until combined with some texture.
  • Serve the potatoes, covered in the sticky onions, a drizzle of chutney and some crème fraiche and chilli flakes if liked.

2 medium sweet potatoes, sliced in half lengthways

2 tsp olive oil

½ tsp salt

½ tsp cracked black pepper

Beer caramelised onions

6 medium brown onions, finely sliced (a mandolin is best)

50g unsalted butter

200ml lager

Watercress chutney

50g watercress

50g coriander

1 shallot, diced

1 tsp sugar

4 tbsp cider vinegar

2 tbsp olive oil

½ tsp salt

Crème fraiche and chilli flakes to serve.

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