Delicious sweet potato braai ‘boats’
Presenting stuffed sweet potato boats on the braai – basically, we’ve cooked them, scooped them, filled them with all sorts of yumminess and gave them a good grilling. This plant-based braai packs a big punch.
Grilled sweet potato boats
- Take 6 sweet potatoes and halve them.
- Rub 2 tablespoons olive oil into the spuds, followed by 1 teaspoon of smoked Spanish paprika and seasoning.
- Wrap the sweet potatoes in foil and bake them in a medium oven until tender but not falling apart.
- Leave to cool slightly, then scoop out some of the flesh (but not too much, leave the structure of the spud intact).
- Mix the scooped sweet potato flesh with the corn of 3 chargrilled corn on the cob, 1 diced red onion, 200 g cubed non-dairy cheese, and 2 chopped fresh chillies.
- Scoop the mix back into the sweet potato skins and braai in a cast-iron skillet until hot.
- Serve with torn coriander leaves and butternut and beetroot salad on the side.