Fire roasted sweet potatoes with NoMU masala butter

Wrap the sweet potatoes in tinfoil (shiny side in) and place them on the side of the coals away from direct heat. They should take 1 hour to soften inside and caramelize on the outside.

To serve, slash with a knife and top with masala butter. Serve immediately!

Take 250 g softened butter, place in a bowl, add 1 or more of the following flavours and mix well.

- 1 tbsp NoMU Rub of your choice (eg Masala Rub, Spanish Rub, Moroccan Rub)

- 1 tbsp NoMU Grinder of your choice (eg Hooked, African Heat or One for All)

- 100 g black olives – pitted and chopped

- 50 g freshly chopped herbs of your choice (eg rosemary, thyme, basil, dill, chives, Italian parsley)

- Garlic butter (3 finely chopped cloves)

Place the flavoured butter in the centre of a large square of foil or clingwrap and roll up, using the ends to twist the roll into a cylinder shape. To use, tear back the foil and cut into ½ cm slices

Ingredients

• 125 g NoMU Masala Butter – see below
• 6 medium sweet potatoes
• NoMU Just Salt Grinder