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
Ingredients
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
Method
Preheat the BBQ to a low heat. Wash the sweet potato and lightly rub with olive oil and season with salt and pepper.
Place on the BBQ hot plate, closing the lid of the BBQ and cook for 1 hour, or until tender, turning half way.
Place filling ingredients in a bowl and mix well.
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.
Return filled potatoes to the BBQ for another 20 minutes.
Serve potatoes with a generous dollop of tahini dressing and top with herbs.
