BBQ Mexican Sweet Potatoes with British Asparagus
Serves: 2
Preparation time: 20 minutes
Cooking time: up to an hour, depending on the size of your sweet potatoes
Ingredients
2 large sweet potatoes
1x 250g bundle asparagus
2 tbsp olive oil
1 small red onion, chopped
1 tsp hot, smoked paprika
1 tsp ground cumin
1 red pepper, deseeded and chopped
1 small tin sweetcorn, drained
Sriracha
Tahini
3 tbsp chopped coriander
Method
Prick the sweet potatoes all over, rub each potato with a little oil and salt, then wrap in a double layer of foil. As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked. Keep turning on the coals until the potatoes are soft and cooked through. Cooking time will depend upon the size of the sweet potatoes.
Meanwhile, heat the olive oil in a large frying pan on the BBQ. Add the red onion and sauté for five minutes or so. Add the spices and cook for a further minute. Cut the asparagus into 5 cm lengths. Add the red pepper and asparagus to the pan and cook for a further five minutes. Add the sweetcorn for the last two minutes to heat it through.
To assemble, split the sweet potatoes lengthways, fill with the mixture from the pan. Top with the roasted asparagus tips and drizzle with a little sriracha and tahini. Add coriander on top.
