Sweet potato skewers

These vibrant vegetarian sweet potato skewers are the perfect BBQ dish. Mixed with courgette and peppers, they're guaranteed to go down a treat.

This recipe was created by Branston NPD team.

SEASON

Christmas

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

40 minutes

SERVES

Serves 4

Ingredients

500g mixed coloured sweet potatoes, cut into 2cm chunks (a selection of different coloured ones work well, if you can get hold of them)
Courgette, sliced into 1.5cm rounds
Peppers, cut into 2cm chunks

Method

Soak 8-10 wooden skewers in water for approx. 20 minutes.

Microwave the sweet potato chinks in a covered dish with a little water for 2-4 minutes until tender but not cooked through. Uncover and allow to cool for 5-10 minutes.

Slide alternating pieces of the sweet potato, pepper and courgette slices onto skewers.

Lightly oil a hot griddle pan and place around 2 to 3 skewers in the pan at one time

Turn the skewers regularly and cook until the vegetables are cooked through.

Serve on their own or with a dressing such as Tzatziki, hummus or garlic mayo.

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