Charred Sweet Potato
Ingredients
- 2 medium Sweet Potatoes
- Olive Oil
- Salt & Pepper
- 1 pkt Dan & Steph Three Aussie Farmer Farmhouse Sausages
- 1 bunch Mint for garnish
Native Dukkah
- 150 g Macadamias
- 50 g Black & White Sesame Seeds
- 1 tsp native mint
- 1 tsp ground lemon myrtle
- 1 tsp ground wattleseed
- 1 tsp salt bush
Whipped Ricotta
- 500 g Ricotta
- 200 g Cream Cheese
- 1 tsp Ground Lemon Myrtle
- 1 tbs Olive Oil
- Zest Lemon
Instructions
- Preheat your Weber BBQ o 180 degrees C
- Rub sweet potatoes with olive oil, salt, and pepper and wrap individually in foil; roast until just tender, about 1 hour, and allow to cool
- Preheat your Weber BBQ grill to hot & oil
- Slice sweet potatoes lengthwise half inch thick; brush with oil and sprinkle with salt – cook sweet potatoes on the Weber, flipping once, until charred and tender, 10–12 minutes – remove
- Cook sausages on the Weber & slice up
- Dukkah – in a small process add all ingredients – blitz until fine – toast over high heat until fragrant
- Ricotta – add ricotta & cream cheese together – add olive oil into the processor & blend for 2mins until smooth – stir in lemon myrtle – add a pinch of salt – taste & adjust if need
- To Plate – place the whipped ricotta on platter & spread
- Place on the charred sweet potatoes, sausages & sprinkle with dukkah & a drizzle of olive oil
- Lastly sprinkle over fresh mint
Tried this recipe?Let us know how it was!
