A South American dish that tastes great with spicy chicken or steak, this is delicious served with a dollop of sour cream.
Bake the sweet potatoes in a pre-heated oven (gas-mark six) for 30-40 minutes, or until tender. Check after 20 minutes as they cook faster than ordinary potatoes.
Remove from oven and leave to cool before peeling away the skin.
Prepare the marinade (adjust the quantities according to your taste): mix garlic, chilli, lime-juice, olive oil, and a little salt.
When the potatoes are cool enough to handle, cut into slices approximately 2.5cm thick, and arrange in a shallow dish.
Pour on the marinade.
Place the slices onto the grill and cook for 3-4 minutes on each side or until golden brown and crisp.
Brush frequently with the marinade and serve with sour cream.
Recipe Courtesy of Outback BBQ, 50 Bukit Batok Street 23, Midview Building #07-13. Call +65 6467 1422.