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Appetizer RecipesVegetable Appetizers pg 3 >  Sweet Potatoes, Jamaican Jerk



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Sumptuous Suppers
by Rose Elliot
It's easy to make your own jerk paste, but for a very fast option, use a store-bought one instead.
Preparation 20 minutes
Cooking 20 minutes
Serves 4


    • 4 sweet potatoes, about 12 oz each
    • lime wedges, to serve (optional)

    For the jerk spice paste
    • 1 onion, roughly chopped
    • 1 red chili, seeded
    • 4 garlic cloves
    • 4 teaspoons dried thyme
    • 2 teaspoons allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon pepper

    For the chive yogurt
    • 2 tablespoons chopped chives
    • 2 1/4 cups plain yogurt
    • salt and pepper, to taste


1. To make the jerk paste, put all the ingredients into a food processor and whiz to a paste.

2. Cut the sweet potatoes into wedges about 1/4 inch thick - they need to be thin enough to cook through without burning. Spread the cut surfaces of the wedges with the jerk paste and place under a hot broiler or on a barbecue grid. Cook for 5 minutes on each side, or until the sweet potato is tender to the point of a knife and the jerk paste is crunchy and slightly charred.

3. Stir the chives into the yogurt along with some salt and pepper and put into a small bowl.

4. Serve the sweet potato wedges at once while still sizzling hot, accompanied by the chive yogurt, wedges of lime, and plenty of soft bread, if desired.


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