Blackened sweet potato mash

A barbecue twist on conventional sweet potato mash with smoky skins, spring onions and a squeeze of lime

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 347
  • fat 5g
  • saturates 1g
  • carbs 67g
  • sugars 35g
  • fibre 11g
  • protein 4g
  • salt 0.3g


  • 1kg sweet potatoes
  • 1 tbsp olive oil
  • juice 1 lime, plus 1 cut into 4 wedges to serve
  • 4 spring onions, sliced on the diagonal
  • extra virgin olive oil, for drizzling


  1. Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.

  2. Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato – it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.

  3. Put the potatoes on a large platter and lightly mash with a fork, skins and all – they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.

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