The Green Barbecue: Rukmini Iyer’s sweet potatoes with rosemary, lemon and black beans

Baking sweet potatoes whole in their jackets intensifies and sweetens the flesh – one of my favourite ways to cook them. And, if you cook them directly on the coals, there’s a wonderful smokiness on serving. I like to do this once I’ve finished barbecuing other bits and pieces, when there’s still a good amount of heat left in the barbecue.

sweet potatoes
David Loftus

SERVES 6 AS A SIDE
PREP 10 MINUTES
COOK 45 MINUTES–1 HOUR

6 small sweet potatoes, whole
400g tin of black beans, drained and rinsed
1 lemon, juice only
3 tbsp olive oil
2 sprigs of fresh rosemary leaves, finely chopped
20g fresh flat-leaf parsley, roughly chopped
6 tbsp Greek yogurt

  1. Place your sweet potatoes directly on the coals or on the grill if cooking on gas, and let them cook for 45 minutes to an hour, turning halfway, until completely soft all the way through.
  2. Meanwhile, mix the black beans, lemon juice, olive oil, rosemary, and flat-leaf parsley in a bowl. Cover and leave to marinate.
  3. Once the sweet potatoes are cooked through, dust off any coal, split down the middle, and stuff with the black bean mixture and a spoonful of Greek yogurt in each. Serve hot.

Now buy the book

The Green BarbecueOur recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.