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1kg small sweet potatoes
2 tbsp olive oil, plus extra for brushing
2 garlic cloves, crushed
1 tsp sea-salt flakes
Crunchy chickpea snacks (from the health-food section in supermarkets)
½ cup buttermilk or Greek yoghurt
⅓ cup whole egg mayonnaise
1 tbsp lime juice
1 tbsp chopped dill
1 tbsp chopped chives, plus extra to serve
Habanero hot sauce or sriracha, to taste
1. Scrub the sweet potatoes under cold water and pat dry. Cut into 3cm wedges. Put in a large bowl with the oil, garlic and salt and toss to combine.
2. Heat the barbecue to medium-low. Put the wedges on the hotplate and cook for 15-20 minutes with the lid down until tender and charred, brushing with oil and turning halfway through cooking.
3. To make the dill ranch dressing, combine the buttermilk, mayonnaise, lime juice, dill and chives in a blender and blend until smooth. Add hot sauce to taste and blend.
4. Arrange wedges on a serving platter and drizzle with dressing. Sprinkle with extra chives and chickpeas and serve with the remaining dressing on the side.
Tip: Cut the sweet potato into uniform sizes and barbecue in smaller batches to prevent them steaming instead of grilling. Keep watch to prevent burning.
Try these Christmas recipes perfect for the BBQ
Photo credit: Brigid Arnott
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