Vibrant Grilled Sweet Potato Skewers with Spicy Dip
Preparation time: 30 minutes + 1 hour to marinate
- 600 g sweet potatoes
- 3 red onions
- 2 medium-sized courgettes
- 400 g cherry tomatoes
- 2 pre-cooked corn cobs
- 8 rinsed bamboo skewers
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp allspice
- ¼ tsp cardamom
- ¼ tsp cayenne pepper
For the dip:
- 180g Tartex CREMISSO Peppers-Chili
- 100 ml oat cream
- 2 tsp chilli powder or two fresh red chilli peppers
- 1 small knob of ginger (depending on taste)
- ¼ bunch of fresh basil
- 1 tsp agave syrup
- The juice of half a lime
Boil the sweet potatoes in salted water for 20-25 minutes (depending on their size) until almost done. Peel the onions and dice into evenly-sized chunks along with the courgette, cherry tomatoes and corn.
Mix the olive oil with the soya sauce, salt, pepper, allspice, cardamom and cayenne pepper to make a marinade. Drain the sweet potatoes and slice into chunks. Coat the vegetables and the sweet potatoes with the marinade and leave to marinate in a closed container in the fridge for 1 hour.
Stir 180 g of CREMISSO Pepper-Chilli into the oat cream. Halve the chillies and remove the seeds. Peel the ginger. Finely dice the chillies and the ginger. Wash and finely chop the basil. Add the chillies, ginger, basil, agave syrup and lime juice and place in a bowl.
Feed the potatoes, courgette, cherry tomatoes, chunks of corn and onion onto the skewers. Grill on a medium heat for 10 minutes. Rotate at regular intervals and serve hot with the dip.