Mozambican Roasted Sweet Potato with Garlic and Piri Piri

Be the first to rate

(No Ratings Yet)

Loading...

Batata doce assada is a beloved staple across Mozambique, often sold by street vendors and served alongside grilled fish or meat. This version keeps the rustic simplicity of the original while layering in fragrant garlic, warm paprika, and a gentle kick of piri piri. The result is a tender, caramelized sweet potato with crisp edges and bright herbal finish.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 36 gCarbs
• 5 gFiber
• 8 gSugar
• 3 gProtein
• 390 mgSodium
• 510 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 26 mgVitamin C
• 960 mcgVitamin A

Ingredients

For the sweet potatoes

• 4 medium sweet potatoes (about 1.5 lbs / 680 g), scrubbed
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the garlic-piri piri topping

• 3 tbsp olive oil
• 4 garlic cloves, finely minced
• 1 tsp piri piri sauce (or 1/2 tsp cayenne pepper)
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into 4 wedges

Directions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Pat the sweet potatoes very dry, then rub each one all over with olive oil, salt, and black pepper. Place them on the prepared baking sheet, spaced apart.
3. Pierce each sweet potato 4 to 5 times with a fork to allow steam to escape, then roast for 45 minutes, turning once halfway through, until the skins are crisp and a knife slides easily into the center.
4. While the potatoes roast, combine the olive oil, minced garlic, piri piri sauce, paprika, and cumin in a small bowl. Stir well and set aside to let the flavors meld.
5. Remove the sweet potatoes from the oven and let them rest for 3 minutes. Using a sharp knife, cut a deep lengthwise slit across the top of each potato and gently press the ends inward to open the flesh.
6. Spoon the garlic-piri piri mixture evenly over and into each potato, allowing some to pool into the slit and over the exposed flesh.
7. Return the potatoes to the oven for 5 to 7 minutes so the topping warms through and the edges turn lightly golden.
8. Transfer to a serving platter, scatter fresh cilantro over the top, and serve immediately with lime wedges for squeezing over each portion.

Cook’s Notes

• Choose sweet potatoes of similar size (about 6 oz each) so they finish roasting at the same time.
• For extra-crisp skins, swap the olive oil for melted coconut oil, which also adds a subtle nutty aroma typical of coastal Mozambican cooking.
• Piri piri heat varies widely; start with half the amount and taste before adding more, especially when serving children.
• Serve alongside grilled prawns, peri peri chicken, or a simple tomato-onion salad for a traditional Mozambican plate.
• Leftover roasted sweet potato can be flaked into salads, grain bowls, or stirred into a bean stew the next day.

You might also like

African

Mozambican Beef Espetada Skewers with Garlic and Bay Leaf

African

Mozambican Coconut Fish and Potato Stew

African

Mozambican Charcoal-Grilled Peri Peri Chicken

African

Mozambican Coconut Crab Curry