Add a smokey and spicy flavour to these sweet potatoes and load up on the carbs for a great BBQ meal
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 513 |
| Fat | 32g |
| Saturates | 12g |
| Protein | 12g |
| Carbs | 48g |
| Sugars | 24g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the smashed potatoes, place the potatoes in a large pot of water along with the salt. Bring to a boil and cook for 10-15 minutes or until just cooked. Drain and set aside.
Combine the sour cream and harissa paste and season to taste. If the dressing is too thick to drizzle, add a tsp or two of water to thin it out till you achieve your desired consistency.
Prepare a barbecue to a medium heat.
Place the beef bacon on the grill and cook until browned and crispy.
Arrange the potatoes on a baking tray and, using the base of a glass or measuring cup, press down to crush them. Make sure to keep the potatoes as intact as possible.
Drizzle the olive oil over the potatoes and place on the grill, until charred and slightly crisp, approx. 5-10 minutes a side.
Transfer to a serving platter. Scatter the bacon over the potatoes, drizzle over the harissa dressing, crumble the feta over and top with the chopped coriander and crispy onions.
Serve immediately.
