Sweet potatoes with chilli and cinnamon butter

Method

1. Beat the butter until it's very soft, then stir in the chilli and cinnamon.
2. Scoop butter out on to a small piece of baking parchment, then form the butter into a log shape, rolled up in the parchment. Chill until firm.
3. Put the potatoes in a large pan of water and bring to the boil. Reduce the heat and simmer for 10-15 mins, then drain.
4. Wrap the potatoes individually in foil and cook them on the barbecue for 20-30 mins, turning them occasionally, until they are very tender.
5. Cut the butter into 6 slices. Remove the potatoes from the barbecue and cut a slit or cross in each one. Place a slice of butter onto each potato. Serve immediately, or re-wrap them in the foil to keep warm.

Cook's tip: The flavoured butter can be made in advance and kept in the fridge for up to 3 days. The potatoes may be boiled a few hours in advance and wrapped in foil. Boiling the potatoes helps to speed up the cooking time on the barbecue, rather than cooking them from raw. Per serving: 377 calories; 18g fat Feature: Sue McMahon