Barbecued sweet potato wedges
INGREDIENTS
Juice of 1⁄2 lemon
900 g sweet potatoes
8 bamboo skewers, soaked in warm water for 5min
2 garlic cloves, crushed4 tbsp.
olive oil
DIRECTIONS
Bring a pan of salted water to the boil. Add the lemon juice and sweet potatoes, and cook for 15-20min or until almost tender. Drain and cool.
Cut the potatoes into thick wedges and push three on to each bamboo skewer.
Mix the crushed garlic and olive oil and brush over the potatoes. Braai over medium-hot heat for about 10min until tender and lightly browned.
