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JAMAICAN JERK SWEET POTATO

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

Ingredients

• 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
 

Directions

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.