Ingredients

Method

• 4 large sweet potatoes
• 200 g almond flakes, toasted, for serving
• For the dip, mix:
• 5 cups thick plain yoghurt
• 4 T raw organic honey
• 4 limes, zested and juiced

Method

Ingredients

1. You will need a bed of hot ashes. After you have braaied, bury the sweet potatoes in the ashes ensuring they’re well covered. If you want to, you can wrap them in foil.

2. Meanwhile, make the dip. Mix the yoghurt, honey and lime zest. Add the lime juice until you achieve a good balance of sweetness and acidity.

3. Check the sweet potatoes with a cake tester. Once soft, remove from the ashes and dust off. Allow to cool, then break open as you would an ordinary baked potato.

4. Arrange the sweet potatoes on a plate and dollop the yoghurt on the side. Top with the toasted almonds.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa