Braaied sweet potato
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- Vusi Ndlovu
- 6
- Easy
- Meat-free wheat and gluten free
- 5 minutes
- 30 minutes
- De Wetshof Limestone Hill Chardonnay
“I love using vegetables for desserts. The best part is that this requires little to no effort for a delicious treat.” – Vusi Ndlovu
Ingredients
- 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
Cooking Instructions
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.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa
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