A healthy and different way to eat sweet potatoes, and one of my favorites. That what hot & spicy sweet potatoes are. This dish goes well as a side with grilled meats or sandwiches. I like hot & spicy sweet potatoes because they are quick, easy, tasty, and I almost always have all the ingredients on hand. On top of all that, it’s healthy and low-calorie. What’s not to like? Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside. Oh, I almost forgot. You can cook hot & spicy sweet potatoes earlier in the day, and then throw them on the grill at the last minute. This is a family favorite now… I really hope your family will love it too!
2 large sweet potatoes (about 500g/1lb 4oz each)
4 tablespoons olive oil
2 tablespoons fresh thyme leaves, plus 2 sprigs of fresh thyme
1 red scotch bonnet chilli, seeded and finely chopped
Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together. 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.
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.) Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until hot & spicy sweet potatoes are buttery and softened.