In a separate small bowl, mix two tablespoons of this marinade with the oil; the rest of the marinade can now be discarded. Yotam Ottolenghi’s grilled sweet potatoes with hot sauce butter, chive soured cream and pumpkin seeds. Transfer to a large bowl and repeat with the remaining sweet potatoes. Return the butter to a low heat, until gently bubbling, pour over the sweet potatoes and toss gently to coat. Arrange the sweet potatoes on top, then generously spoon over the hot sauce butter.

Source: The Guardian June 12, 2021 08:26 UTC