• Grilled white sweet potato rounds with tamarind glaze in a blue-and-white bowl, chef-prepared side dish delivered across the Algarve
  • Charred Portuguese batata branca sweet potato with tamarind and cumin glaze, frozen ready-to-finish side by Algarve chef George Tannock
  • Close-up of charred white sweet potato rounds glazed with tamarind, gourmet BBQ side dish delivery Algarve
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Grilled White Sweet Potato & Tamarind Glaze

Grilled White Sweet Potato & Tamarind Glaze

Peso - 300 g

€4,00 EUR
€4,00 EUR
Em promoção Esgotado
Impostos incluídos.

Preparation Effort - Reheat & Finish

Data de validade -

6 em stock

White sweet potato — the Portuguese batata branca — sliced into thick rounds, charred on a cast iron griddle, and frozen ready to finish. Sweeter and creamier than the orange kind, with edges that crisp up beautifully on the heat.

They cook straight from frozen, no defrosting needed. Just heat them through, then pour over my tamarind and cumin glaze — sticky, sharp, a little sweet, with toasted cumin and a hint of ají amarillo warmth.

The natural partner to my Peruvian Spatchcock Poussin, and just as good alongside any grilled fish or meat off the BBQ.

Weight: 150g | Serves: 1 as a side
Includes: Tamarind & cumin glaze (20g)

Pairs perfectly with my Peruvian Spatchcock Poussin — save 10% with the BBQ Summer Bundle.

This dish is part of my collection of chef-prepared ready meals in the Algarve, available with convenient food delivery across the Algarve. Explore the full ready meals menu for more dishes.

portion size

Ingredientes

White sweet potato (batata branca), olive oil, smoked paprika, sea salt, tamarind paste, honey, grapeseed oil, red onion, lime juice, roasted garlic, ají amarillo paste, fresh ginger, coriander stems, cumin seeds, lime zest, black pepper

Alérgenos

Instruções para Reaquecimento

Sweet potato cooks from frozen — no defrosting needed.

Oven method:
• Preheat oven to 180°C fan.
• Place foil tray uncovered on the middle shelf. Cook for 10 minutes until heated through
• Remove from oven. Shake tamarind glaze sachet well. Open and pour directly over the rounds in the tray.
• Toss gently to coat. Serve immediately.

BBQ method:
• From defrosted, Place sweet potaot directly on the BBQ grate over medium-high heat.
• Cook 12–15 minutes until heated through with light char on the sides.
• Remove from heat and return tot he foil tray. Shake glaze sachet well, pour over rounds, toss and serve.

Informações de entrega

✔ Entrega gratuita no Algarve para compras superiores a 100 €
✔ Encomendas inferiores a 100 €: 8 € a 15 € , dependendo da localização.
✔ Entrega personalizada disponível – basta selecionar no checkout (20 €) – ideal para check-ins tardios na villa.

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Informações sobre encomendas e entregas

Entrega flexível gratuita:
Order's closing Monday, 3rd of August. - 8pm

Next Delivery's Starts - 6th of August 2026

Necessita de um horário de entrega específico?
Selecione "Entrega Personalizada" no checkout e entrarei em contacto consigo para combinar um horário que lhe seja conveniente — perfeito para check-ins tardios na villa ou pedidos especiais.
(Taxa de 20€ aplicável, gasto mínimo de 60€)

Preparation Effort

Reheat & Finish