Grilled Sweet Potatoes with Mint, Chili and Smoked Garlic

In Appetizers, Infusions, RECIPES 2017, Sel d'Ail Roti by Linda Szymanski

Grilled Sweet Potatoes with Mint, Chili & Smoked Garlic

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2 large sweet potatoes, washed and sliced lengthways into 5mm-thick slices
olive oil, for brushing
Sel D’Ail Roti Garlic Infused Salt from Salts of the 7 Seas

For the dressing:
2 smoked garlic cloves, finely chopped
handful of freshly chopped mint leaves
1 large red chilli, seeded and finely chopped
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar

  1. Brush the sweet potato slices with oil to coat them all over and season with salt. Preheat a griddle pan over a high heat until smoking hot and then place the sweet potato slices straight into the pan (you may need to do this in batches). Griddle them for 3 minutes on each side until cooked, turning once. Using tongs, transfer the slices from the pan to a large platter.
  2. In a small bowl, mix together all the dressing ingredients until completely combined. Season to taste with the Sel D’Ail Roti garlic infused sea salt. Pour the dressing over the griddled potato slices and serve warm.
  3. NOTE: If you are struggling to get hold of smoked garlic,instead you can use a whole head of raw garlic – simply wrap it in foil and bake in a preheated oven at 160°C/ gas 2½ for 30 minutes. This will mellow the flavour, and the baked garlic flesh can then be squeezed out of its skin directly into the dressing.