Whole Sweet Potato with Walnut, Chilli and Tahini Dressing

A tender sweet potato filled with walnuts, chilli and red onion served with a tangy tahini sauce.

  • Makes: 4
  • Cooking Time: 1 hr 20 mins
  • Prep Time: 20 mins


  • 2 cups coriander leaves
  • ½ cup mint leaves, shredded
  • 4 large sweet potatoes

Ingredients - Tahini Sauce

  • 1 clove garlic
  • 400ml greek yogurt
  • ½ cup tahini
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt

Ingredients - Filling

  • 1 red onion, very finely chopped
  • 4 long red chillies, finely chopped
  • 150g walnuts, toasted and roughly chopped
  • 2 tablespoons sumac
  • Juice and zest of 1 lemon


  1. Preheat the BBQ to a low heat. Wash the sweet potato and lightly rub with olive oil and season with salt and pepper.
  2. Place on the BBQ hot plate, closing the lid of the BBQ and cook for 1 hour, or until tender, turning half way.
  3. Place filling ingredients in a bowl and mix well.
  4. When the sweet potatoes are tender remove from the BBQ, split them down the centre, but not all the way through, and divide mixture between them.
  5. Return filled potatoes to the BBQ for another 20 minutes.
  6. Serve potatoes with a generous dollop of tahini dressing and top with herbs.

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