A fresh way to enjoy the seasonal staple of sweet potatoes. Equally delicious fresh from the oven or cold with a salad the next day.
- 120g RR. Spink & Sons Hot Smoked Trout
- 900g sweet potatoes
- ¼ cup, plus 2 tbsp olive oil
- 1 lemon
- 1 clove of garlic, finely grated
- 1.5 tsp red pepper flakes
- 4 tbsp unsalted butter, cubed
- 3 tbsp vegetable oil
- Handful of parsley
- Salt and pepper
Preheat the oven to 180 degrees C.
Prick the sweet potatoes all over with a fork, then coat in two tbsp. olive oil and season with salt and pepper.
Place the potatoes directly on the oven rack, and roast until soft, around 45 minutes.
For the dressing, grate around 1 tsp of the lemon zest, then peel the lemon fully, discarding any white pith.
Cut the lemon into its natural segments, discarding any membranes between them.
Heat ¼ cup of olive oil in a small saucepan, adding the grated garlic, red pepper flakes and butter.
Cook until bubbling, then remove from heat and stir in the lemon zest and segments.
Remove the sweet potatoes from the oven, let them cool, then tear into pieces.
Set your grill to high, drizzle the sweet potato pieces with vegetable oil, then grill, turning once until the skins have charred, about 5 minutes.
Arrange the sweet potato chunks on a plate, drizzle over the lemon segments and dressing and generously flake the hot smoked trout on top.
Garnish with freshly chopped parsley.