|6.00||sweet potatoes — small|
|125.00 ml||fresh chillies — 573|
|80.00 ml||lemon juice|
|45.00 ml||fresh coriander — chopped|
|20.00 ml||fresh ginger — freshly grated|
|1.00||fresh chillies — deseeded and chopped|
|2.00||garlic — cloves, crushed|
|0.00||salt and freshly ground black pepper — to taste|
Peel sweet potatoes and slice thinly (about 3 mm thick).
Place in lemon water to prevent discoloration.
Cook quickly in boiling water until half done. Drain (ensure slices don’t break).
Arrange slices in a folding braai grid and spray well with non-stick olive oil spray.
Cook over hot coals until done, turning regularly.
Arrange in a bowl.
Mix the olive oil with the rest of the ingredients.
Pour over the hot sweet potatoes.
Serve hot or cold.