Recipe

BBQ sweet potato wedges with jerk mayo

approx. 45 minutes (without waiting time)

4 Persons

420 kcal/ 2640 kJ per serving

4 g protein

15 g fat

61 g carbs

Ingredients

3 large American sweet potatoes (ca. 1200 g)
1/2 tsp chili flakes
1 tsp rock salt
1 tsp dried thyme

Jerk mayo:
3 – 4 tbsp mayo
1/2 tsp chili flakes
1 tsp cayenne pepper
½ tsp ground ginger
½ tsp onion powder
½ tsp garlic powder
1 tsp olive oil
½ tbsp brown sugar
½ tsp dried thyme
½ tsp ground allspice
juice from ½ lemon

Preparation

  1. Thoroughly wash the potatoes with the skin on and then chop into shapes of wedges.

 

  1. Add the sweet potatoes into a boiling pot of water and parboil for 6-7 minutes. Remove the potatoes from the boiling pan and set aside to cool down.

 

  1. Season the potatoes with chili flakes, salt and thyme before placing them on a BBQ (a chargrill skillet will also work). Cook the potatoes for 3-4 minutes on each side or until you have some nice brown charcoal marks on them.

 

  1. Add some Mayonnaise into a small mixing bowl, followed by the rest of the jerk seasoning spices. Squeeze 1/2 a lemon juice into the mayo sauce and whisk until smooth.

 

  1. Serve up the BBQ sweet potatoes with the jerk mayo dip.