Sweet potatoes with orange pecan butter
Yield: 6 servings
Ingredients
- 6 small sweet potatoes
- ¼ cup vegetable oil (60ml)
Orange Pecan Butter
- ½ cup unsalted softened butter (125ml)
- 2 teaspoons liquid honey (10ml)
- Juice and zest of 2 oranges
- ¼ cup chopped roasted pecans (60ml)
- ½ teaspoon of dry mustard (2.5ml)
- ½ teaspoon dried chilli (2.5ml)
- Salt and pepper to taste
Directions
- Preheat barbeque to 220°F/104°C or medium heat.
- Scrub sweet potatoes clean and prick all over with a fork. Rub with oil and season with salt and pepper. Wrap with aluminium foil and place the potatoes on a tray.
- Place the potatoes on the grill and allow to cook for 2 hours or until potatoes are fork tender.
- Meanwhile, prepare Orange Pecan Butter. Place all the butter ingredients into a small saucepan. Cook the ingredients over low heat for 1 minute.
- Remove potatoes from grill and carefully peel back the foil.
- Slice potatoes lengthways and drizzle with Orange Pecan Butter before serving.