Charred Sweet Potatoes with Watercress Chutney
Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe
These are best grilled over hot coals. If you don’t own a BBQ, these can be baked in the oven at 180C for 30-40 minutes or until tender and finished under the grill.
Ingredients:
2 Medium Sweet Potatoes, sliced in half lengthways
2 tsp Olive Oil
½ tsp salt
½ tsp Cracked Black Pepper
Beer Caramelised Onions:
6 Medium Brown Onions, finely sliced (a mandolin is best)
50g Unsalted Butter
200ml Lager
Watercress Chutney:
50g Watercress
50g Coriander
1 Shallot, diced
1 tsp Sugar
4 tbsp Cider Vinegar
2 tbsp Olive Oil
½ tsp Salt
Crème fraiche and chilli flakes to serve.
Method:
Preheat the BBQ. Cut slashes in the fleshy sides of the potatoes and rub with the olive oil before sprinkling with salt and pepper.
Lay cut side down, on the opposite side of the BBQ from the coals and cover with a lid. Allow to smoke for 1 hour before turning and cooking for 30-45 minutes more or until completely tender and smoky.
Meanwhile place the onions and the butter in a large saucepan. Set the heat to medium and cover with a lid. Allow to cook, stirring every 5 minutes for 30-40 minutes. The onions will release their own juices and begin to caramelise. If they begin to stick, add a little of the measured beer.
Add the beer and increase the heat. Allow to bubble and reduce for 20 minutes or so, until the beer has evaporated and the onions are sticky. Set aside.
For the chutney, blitz all the ingredients in a food processor until combined, keeping some texture.
Serve the potatoes, covered in the sticky onions, a drizzle of chutney and some crème fraiche. Add chilli flakes if you like!
