Lachie Strachan’s recipe for a sweet potato bake

Sweet Potato Bake

This potato bake holds its own to be the centre piece of your next BBQ feat or an amazing side to a delicious roast.

Now I’m not talking about any plain old potato bake, think crispy, herby, sweet & savoury all in one!

INGREDIENTS:

• 3 Large sweet potatoes of a similar thickness with the skin on
• 3 Tablespoons fresh rosemary, chopped
• 1 Tablespoon dried oregano
• 2 Tablespoons olive oil
• 3 Tablespoons butter melted
• 2 garlic cloves, crushed
• Pinch of salt & cracked black pepper

To Serve:

• Danish feta

• 1 Tablespoon of fresh chopped parsley

• ½ a tablespoon of honey

INSTRUCTIONS:

1. Preheat BBQ to 180 degrees for indirect cooking (if using a Weber Q BBQ set up with a convection tray & trivet) coat a large frying pan or skillet with some oil (The Weber Frying Pan with Detachable Handle is my favourite for this recipe as pictured)
2. Add the melted butter into a bowl with the olive oil, garlic, salt & pepper
3. Finely slice the sweet potatoes into 3 milimetre slices. A mandolin will make this process a breeze
4. Toss the pieces into the butter mix & then line them up in your hands to make a spiral effect in the pan. Continue with the sweet potatoes around the edges & then make a smaller circle in the middle
5. Pour the remaining butter mixture over the top
6. Cover with foil & place it into the BBQ for 30 minutes.
7. Uncover & increase the BBQ temperature to around 220 degrees & continue to cook for a further 25 minutes
8. Remove from the BBQ – top with danish feta, a drizzle of honey & freshly chopped parsley to serve

Best served warm!