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150 g Violife creamy with garlic and herbs
4 medium sweet potatoes
3 tbsp olive oil
1 tbsp garlic powder
salt and ground black pepper to taste
spring onions chopped to garnish
- Wash and scrub the sweet potatoes. Pat dry and slice carefully into 2cm rounds. Drizzle with olive oil, sprinkle garlic powder and season well. Toss to coat evenly.
- Barbecue for 10 minutes on each side. Garnish with chopped spring onions and serve with the Violife Creamy with Garlic and Herbs dip on the side.