Ingredients Jump to Instructions ↓

  1. 125g (4oz) butter, softened

  2. 1 red or green chilli, de-seeded and finely chopped

  3. 1 level tsp ground cinnamon

  4. 6 medium sweet potatoes, scrubbed

Instructions Jump to Ingredients ↑

  1. Beat the butter until it's very soft, then stir in the chilli and cinnamon. Scoop butter out on to a small piece of baking parchment, then form the butter into a log shape, rolled up in the parchment. Chill until firm. Put the potatoes in a large pan of water and bring to the boil. Reduce the heat and simmer for 10-15 mins, then drain. Wrap the potatoes individually in foil and cook them on the barbecue for 20-30 mins, turning them occasionally, until they are very tender. Cut the butter into 6 slices. Remove the potatoes from the barbecue and cut a slit or cross in each one. Place a slice of butter onto each potato. Serve immediately, or re-wrap them in the foil to keep warm.


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