Barbecued sweet potato with gremolata dressing

Barbecued sweet potato with gremolata dressing

Ingredients (8 servings)

  • 2 small sweet potatoes, peeled, cut into 1cm-thick rounds
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, finely chopped
  • 1 teaspoon lemon rind, finely grated
  • 2 tablespoons lemon juice


Toss potato and ½ the oil in a medium bowl. Season with salt and pepper.

Barbecue sweet potato, turning, for 5 to 7 minutes or until tender and charred.

Meanwhile, combine parsley, thyme, garlic, lemon rind, lemon juice and remaining oil in a large bowl. Add sweet potato. Toss gently to combine. Serve.

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