Grilled sweet potato with herb oil dressing

1. Preheat the oven to 200 °C.
2. Scrub the sweet potatoes, cut them in lengthwise into slices of approx. 8 mm and brush them thinly with olive oil.
3. Heat a grill pan and grill the sweet potato on both sides until attractive grill marks appear. Divide the slices over a baking tray lined with baking paper. Place in the oven and bake until soft and tender for about 20 minutes.
4. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh.
5. Finely slice the basil leaves and mix with the extra virgin olive oil. Press the garlic. Add the cayenne pepper and season with salt and pepper.
6. Drizzle the sweet potatoes with the herb oil.

Serving tip: Delicious with Greek yogurt and EAT ME pomegranate seeds. The recipe is then no longer lactose free.
BBQ tip: Slices of sweet potato are also great on the barbecue. Slice them a little thicker, about 1 cm, thinly brush with olive oil and grill them. Serve with the herb oil. Don't waste any of the oil - it makes a super dipping sauce for bread!

Enjoy!