Grilled Sweet Potatoes

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Preparation info

  • For


    Side Portions
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The best sweet potato that we get in England is orange-fleshed and usually comes from Israel or South Africa. The variety we have in New Zealand is called ‘kumera’ and has a striking purple-coloured flesh and skin. It was the ability to grow and store these tubers that determined how well a Maori tribe survived from one season to the next. In Wanganui we ate them as often as potatoes and cooked in the same way, and in restaurants where I’ve worked this has been my favourite way of serving them. I grill them on a char-grill, but you can also grill them under a salamander.


  • 3 sweet potatoes, each about 350g (12oz)
  • Salt
  • Cracked black pepper
  • Olive oil


Don’t peel the potatoes but scrub them gently – the skin keeps the nutrients in. Put them in a deep pot with 2 tablespoons of salt, cover with cold water and bring to the boil. Cooking should take about 20 minutes; when they are almost done a skewer will just go through the centre. Drain the potatoes and leave to cool. Slice into 1cm (⅓in) thick pieces, brush with a little olive oil, sprinkle with salt and pepper and grill for 2 minutes on each side.