Ingredients:
8 peeled medium sweet potatoes, into 1-inch [cm] cubes
3 tablespoons olive oil
1 tablespoon freshly chopped thyme leaves
1 teaspoon freshly chopped rosemary
2 small cloves garlic, minced
1/4 teaspoon crushed chilies
1 teaspoons salt
Fresh thyme sprigs
Fresh rosemary sprigs
100 gms pine nuts
Preparation:
1. Preheat barbecue to medium intensity, to approximately 400°F [200°C].
2. Make a fresh herb pesto with herbs, pine nuts, garlic and olive oil. Make a fine paste of that.
3. Into a medium bowl, delicately mix together sweet potato cubes with this pesto and Evenly arrange seasoned sweet potato cubes into lightly oiled cooking rack.
4. Barbeque until soften and just golden, for 20 to 30 minutes, turning often.
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