Hot & spicy sweet potatoes

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Health score
34%
Hot & spicy sweet potatoes
60 min.
6
183kcal

Suggestions


If you're looking to add a delightful and flavorful side dish to your meals, look no further than these Hot & Spicy Sweet Potatoes! Perfectly vegetarian, vegan, gluten-free, and dairy-free, this vibrant dish caters to a variety of dietary preferences while delivering an explosion of taste that everyone will love. The combination of sweet potatoes and scotch bonnet chili creates a tantalizing balance of sweet and heat, turning a simple ingredient into a show-stopping side.

This recipe is not only popular among veggie lovers but also incredibly easy to prepare, making it an ideal choice for gatherings and barbecues. Imagine the aroma wafting from the grill as these sweet potatoes cook to perfection, infused with olive oil, fresh thyme, and just the right amount of spice! In just 60 minutes, you can impress your friends and family without spending hours in the kitchen.

Whether you’re serving them alongside grilled meats or as a hearty addition to your main vegan dish, these Hot & Spicy Sweet Potatoes are sure to please. Plus, they’re a nutritious choice at only 183 calories per serving, allowing you to indulge without the guilt. So fire up that grill and get ready to elevate your dining experience with this fantastic recipe!

Ingredients

  • large sweet potatoes and into ( 500g 1lb 4oz each)
  • tbsp olive oil 
  • tbsp thyme sprigs fresh
  •  scotch bonnet peppers red seeded finely chopped

Equipment

  • knife
  • aluminum foil

Directions

  1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick.
  2. Lay each potato on a large sheet of foil, keeping the slices together.
  3. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions.
  4. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
  5. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if theyre ready).

Nutrition Facts

Calories183kcal
Protein4.16%
Fat45.47%
Carbs50.37%

Properties

Glycemic Index
24.67
Glycemic Load
11.42
Inflammation Score
-10
Nutrition Score
10.855217436086%

Flavonoids

Apigenin
0.08mg
Luteolin
1.09mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:183kcal
9.15%
Fat:9.44g
14.52%
Saturated Fat:1.32g
8.25%
Carbohydrates:23.52g
7.84%
Net Carbohydrates:19.77g
7.19%
Sugar:4.83g
5.36%
Cholesterol:0mg
0%
Sodium:62.88mg
2.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.94g
3.88%
Vitamin A:16205.32IU
324.11%
Manganese:0.34mg
16.78%
Fiber:3.75g
15.01%
Vitamin B6:0.25mg
12.67%
Potassium:401.6mg
11.47%
Vitamin E:1.65mg
11%
Vitamin C:8.85mg
10.73%
Copper:0.19mg
9.31%
Vitamin B5:0.92mg
9.2%
Magnesium:32.45mg
8.11%
Vitamin K:7.89µg
7.52%
Iron:1.17mg
6.49%
Vitamin B1:0.09mg
6.05%
Phosphorus:56.46mg
5.65%
Vitamin B2:0.08mg
4.8%
Calcium:43.78mg
4.38%
Vitamin B3:0.69mg
3.47%
Folate:13.9µg
3.47%
Zinc:0.39mg
2.58%