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Prep time: 10 minutes

Cook time: 40 minutes

Serves 4


  • 6 medium sweet potatoes
  • 2 Tbsp olive oil
  • ¼ cup Goldcrest Honey
  • ¼ cup red wine vinegar
  • 1 tsp sea salt flakes
  • ¼ tsp chilli flakes
  • Freshly cracked black pepper
  • ½ cup Greek-style plain yoghurt
  • ¼ cup mixed seeds
  • 100g feta cheese
  • 100g mixed baby greens



  1. Prepare your braai.
  2. Wash and dry sweet potatoes. Rub them with a little olive oil and salt.
  3. Wrap tightly in foil individually.
  4. Place on the braai to cook, turning every 5-10 minutes, until tender, about 30 minutes.
  5. Unwrap and let cool slightly.
  6. While the sweet potatoes are cooking, bring honey, vinegar, salt and chilli flakes to the boil in a small saucepan over medium-high. (you can also do this straight on the braai in a cast iron pan) Reduce heat, and simmer until just beginning to thicken. Set aside.
  7. Slice sweet potatoes in half lengthwise.
  8. Braai, cut side down, until lightly charred. Glaze the skin whilst cut side down then flip and glaze the charred side. Transfer to a tray and brush with the rest of the honey glaze.
  9. Lightly toast the mixed seeds in a hot dry pan.
  10. Swish yoghurt onto a serving platter. Arrange sweet potatoes on top of the yoghurt.
  11. Season with sea salt and pepper. Top with greens, crumbled feta and toasted seeds.
  12. Serve with a fresh squeeze of lemon or lime juice.