We love a baked sweet potato, they’re much speedier than the standard version and taste better too (in our humble opinion!). This easy baked sweet potato recipe includes a tasty topping too, to make tea time that little bit more exciting. We’ve combined chilli, cinnamon and butter for a really moreish flavour combination that the whole family are sure to love. You can either pop these sweet potatoes in the oven, or cook them on the barbecue in the summer months. The added smokiness from the flames will give another dimension of flavour that we think makes these baked sweet potatoes taste super special. Serve them up with grilled meat and salad for a meal you’ll want to make again and again.
- 125g butter, softened
- 1 red or green chilli, de-seeded and finely chopped
- 1 level tsp ground cinnamon
- 6 medium sweet potatoes, scrubbed
Beat the butter until it’s very soft, then stir in the chilli and cinnamon.
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.
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.
Wrap the potatoes individually in foil and cook them on the barbecue for 20-30 mins, turning them occasionally, until they are very tender.
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.
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.