Barbecued Tuscan Sweet Potato
Recipe: #15784
November 10, 2014
"As a diabetic I appreciated any new sweet potato recipe that appears to be full of flavour and this one from Super Food Ideas I think fits the bill. INDIRECT HEAT - turn burners on 1 half of barbecue to required temperature and place baking tray on unheated side of barbecue and close hood."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (182.5 g)
- Calories 196.7
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 10.8 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 3.9 g
- Sugars - 1.4 g
- Protein - 3.6 g
- Calcium - 28.5 mg
- Iron - 1.7 mg
- Vitamin C - 34.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
You will need two (2) pieces of foil measuring 28cm x 30cm and a disposable foil baking tray.
Step 2
Preheat a covered barbecue on medium high heat with hood down and place 1 piece of foil on top of the other.
Step 3
Scrub sweet potato and pat dry with paper towel and then using a shap knife make 3 cuts into the sweet potatoe but DON'T cut right through and the place the sweet potato on prepared foil.
Step 4
Combine oil and seasoning in a bowl and drizzle oil mix over the sweet potato, rubbing into the slits and then wrap rightly in the foil and place in the foil baking tray.
Step 5
Barbecue with hood down using indirect heat (see note in intro) for 1 hour turning occasionally or until tender.
Step 6
Remove from barbecue and cool for 5 minutes and then remove foil and cut into thick slices and serve.
Tips
- Aluminium foil
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