Barbecued Tuscan sweet potato

Barbecues are not just for meat - lift the lid to create this sensational sweet potato side.

Equipment

• You'll need two 28cm x 30cm pieces foil and a disposable foil baking tray.

Ingredients

• 1 (700g) large sweet potato
• 2 tablespoons olive oil
• 2 teaspoons Tuscan seasoning

Energy 863kJ	Fat saturated 1.30g
Fat Total 9.30g	Carbohydrate sugars g
Carbohydrate Total 25.80g	Dietary Fibre 3.10g
Protein 3.40g	Cholesterol mg
Sodium 417.00mg

All nutrition values are per serve.

1. Step 1

   Preheat a covered barbecue on medium-high heat with hood down. Place 1 piece foil on top of the other. Scrub sweet potato. Pat dry with paper towel. Using a sharp knife, make 3 cuts into sweet potato (don't cut right through). Place sweet potato on prepared foil.

2. Step 2

   Combine oil and seasoning in a bowl. Drizzle oil mixture over sweet potato, rubbing into slits. Wrap tightly in foil. Place in foil baking tray. Barbecue, with hood down, using indirect heat (see note), for 1 hour, turning occasionally, or until tender. Remove from barbecue. Cool for 5 minutes. Remove foil. Cut into thick slices. Serve.

To use indirect heat, turn burners on 1 half of barbecue to required temperature. Place baking tray on unheated side of barbecue.

Serve with barbecued chicken thighs or pork sausages.