Serves 4 (vegan)
You can vary the spice mixture used in this recipe to suit your own taste and it can also be brushed over raw slices of squash or aubergine and grilled in the same way.

Ingredients

2 large pink sweet potatoes, peeled and left whole
30ml/2tbsp olive oil
2.5ml/½tsp ground coriander
2.5ml/½tsp ground cumin
1ml/¼tsp ground cardamom seeds
sea salt to taste

Method

1. Parboil the sweet potatoes for about 10 minutes, until just tender.

2. Allow to cool slightly and cut into 6mm/¼" slices, lengthways.

3. Mix the olive oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.

4. Sprinkle with sea salt and serve immediately.

© The Vegetarian Society 2009