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Hasselback sweet potatoes with burnt salad onion butter

Hasselback sweet potatoes with burnt salad onion butter

Sweet potatoes cooked over fire are a real treat, and the umami-rich salad onion butter takes them up another level in this pleasingly easy recipe by Melissa Thompson. 

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr


  • 4 medium sweet potatoes (800-900g), scrubbed
  • 3 tbsp Vegetable oil
  • 5 salad onions
  • 80g salted butter, softened
  • 2 clove/s garlic, crushed
  • 1 tsp smoked paprika
  • ½ x 25g pack flat leaf parsley, chopped
  • 2 tsp thyme leaves
  • 1 tsp ground black pepper


  1. Prepare and light the barbecue. Sit a potato in a large serving or wooden spoon, then carefully use a large knife to slice widthways at 1-2cm intervals. Cut down all the way until the knife hits the spoon (this will allow you to make deep slices without cutting all the way through the potato). Repeat with the remaining potatoes. Rub each potato with ½ tbsp oil and sprinkle a little salt on top. Wrap individually in foil.

  2. When the coals are white-hot, put the sweet potatoes directly onto the coals. Close the barbecue lid and fully open the top vents. Cook until they feel soft when you insert a skewer (30-40 minutes), turning them every 10 minutes.

  3. Meanwhile, rub the salad onions in the remaining 1 tbsp oil and place directly on the grill rack over the coals. Cook until they are soft and slightly blackened on the outside (about 5 minutes), turning halfway through. Take off the heat and chop as small as possible. Mix with the butter, garlic, paprika, parsley, thyme and black pepper.

  4. When the potatoes are cooked, peel back the foil from the tops but leave underneath so each is sitting in a foil basket. Spread each with the salad onion butter, pushing between some of the slices. Return to the barbecue in the foil baskets (directly on the coals) and cook for an additional 5 minutes. Remove from the heat and transfer to a serving platter.


Typical values per serving when made using specific products in recipe


1,896kJ/ 455kcals



Saturated Fat












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