Savour the irresistible harmony of sweet flavours and textures in this vibrant barbecue creation — a celebration of simple ingredients elevated through flame and seasoning. It begins with sweet potatoes, sliced thick and grilled to perfection until their edges are kissed with smoky char, and their centres turn irresistibly soft and sweet, bringing out their natural sugars. Alongside them, red onions are halved and roasted over open flame until their layers soften and caramelise, releasing a mellow sweetness that balances their sharpness, while also developing beautifully blistered, smoky exteriors.
Crumbled generously over the warm vegetables is a scattering of feta cheese — its salty, tangy richness begins to melt ever so slightly from the residual heat, adding a creamy contrast that complements the earthiness of the sweet potatoes and the deep umami of the onions. But it’s the finishing touch that truly ties this dish together: a bright, aromatic dressing made from freshly squeezed lemon juice, a drizzle of extra virgin olive oil, and finely chopped tarragon. The citrus provides a lively zing, lifting the dish with its brightness, while the tarragon introduces subtle notes of anise and fresh herbs, cutting through the richness and enhancing every bite with a clean, refreshing finish.
Whether served as a standout side dish or the main event of a summer gathering, this dish is a testament to how simple, quality ingredients — when grilled and combined thoughtfully — can create an unforgettable culinary experience that’s smoky, savoury, sweet, salty, and refreshingly herbaceous all at once.
Roasted sweet potato ingredient list!
Here is a thoughtfully curated list of simple yet impactful ingredients — each one chosen not only for its individual character, but for how beautifully it complements the others. Together, they work in harmony to create a rich, layered, and utterly mouth-melting flavour experience that feels both indulgent and effortless.
What makes this even more exciting is how approachable and easy each ingredient is to use — no complicated techniques, no rare or hard-to-find items, just honest, flavourful components that come together seamlessly. Whether you’re a seasoned cook or just getting started in the kitchen, these ingredients are your allies in building a dish that delivers maximum taste with minimal fuss.
Ingredient list for the sweet potatoes;
Four sweet potatoes
Two red onions, cut in quarters, with the core still in place, and olive oil for drizzling or brushing
One block of feta cheese
Ingredient list for the dressing;
One lemon
Two tablespoons of virgin olive oil
One lemon, with its juice and zest
One teaspoon of freshly cut tarragon leaves
1 tsp flakes sea salt
Roasted sweet potatoes with charred red onion and feta- step by step instruction method!
Step 1
Begin by preparing your barbecue, building a steady fire and allowing it to burn until the initial flames have subsided. Be patient — this step is key. Wait until the flames settle and the coals transform into a bed of glowing embers, radiating a steady, even heat. At this point, the barbecue is at its optimal temperature for cooking: hot enough to sear and caramelise, yet gentle enough to cook the ingredients through without burning. The glowing coals should emit a soft, consistent heat, with a faint layer of white ash forming on their surface — a visual cue that you’re ready to begin grilling.
Step 2
Place the sweet potatoes directly onto the glowing coals if you’re using a traditional charcoal barbecue — nestling them carefully into the heat so they can absorb that rich, smoky flavour. If you’re cooking with a gas barbecue, simply set them on the grill grates over medium heat, ensuring they’re positioned to receive steady, indirect heat. Let them cook slowly and undisturbed for about 25 minutes, allowing the skins to blister and darken while the flesh inside begins to soften.
Step 3
After that, turn them gently to ensure they cook evenly on all sides, and continue cooking for another 20 to 35 minutes. You’ll know they’re ready when a skewer or knife slides in easily, meeting no resistance — the inside should be completely tender and creamy. Depending on their size and the heat of your barbecue, the entire process should take about 45 minutes to 1 hour.
Step 4
To prepare the dressing, start by zesting the lemon — use a fine grater or microplane to gently remove the bright yellow outer layer of the peel, being careful to avoid the bitter white pith beneath. This zest will bring a fragrant, citrusy lift to the dressing. Next, slice the lemon in half, and from each half, cut a thin round slice; these two slices will be reserved for garnish or for a final squeeze of fresh juice just before serving. Now, take the remaining lemon halves and squeeze out all the juice into a small mixing bowl, catching any seeds as you go.
Step 5
To this fresh lemon juice, add a generous drizzle of good-quality olive oil — the kind with a fruity, peppery finish works beautifully here. Add in the fragrant lemon zest, a pinch of sea salt flakes for a clean, briny edge, and finely chopped fresh tarragon. The tarragon brings a subtle anise-like note that complements the citrus and adds depth to the dressing. Whisk everything together briskly until the mixture is slightly emulsified and silky. Set the dressing aside, allowing the flavours to meld while you finish the rest of the dish.
Step 6
Take the red onions and slice them in half through the root to help them hold together during grilling. Lightly brush the cut sides and outer layers with a bit of olive oil — just enough to coat them and help prevent sticking, while also encouraging a beautiful caramelisation as they cook. Place the onions cut-side down directly onto the barbecue grill, positioning them over medium heat.
Step 7
Let them cook slowly for about 10 to 15 minutes on each side, resisting the urge to move them too often. This steady heat will allow the natural sugars in the onions to develop and caramelise, creating a rich, smoky flavour and a lovely char on the surface. Turn them gently once the undersides are well-marked and beginning to soften. Continue cooking until both sides are nicely charred and the onions are tender all the way through — they should yield easily when pressed with tongs and have a silky texture inside.
Step 8
Arrange the two lemon slices on top of the feta on a piece of foil, and then sprinkle with a small amount of olive oil. Put it on the grill and let it cook for five minutes. Cook the feta for an additional five minutes on the other side. After cooking, remove any coal from the sweet potatoes, cut them in half, and then load them with the feta and charred onions. Serve hot, drizzled with the dressing.
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