Chef's Recipes

Charred sweet potato, goat’s curd and almonds

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

  • 30 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print
Charred sweet potato, goat’s curd and almonds
"I'm hoping you can acquire the recipe for charred sweet potato, goat's curd, almonds, garlic and coriander Scott Heffernan serves at Frank."
Anneliese Farmer, Sandy Bay, Tas
To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 3 large sweet potatoes (about 500gm each), unpeeled
  • For brushing: olive oil
  • 40 gm (¼ cup) roasted almonds, coarsely chopped
  • ¼ cup coriander, stems and leaves, thinly sliced
  • 100 gm goat’s curd
Lemon dressing
  • 100 ml grapeseed oil
  • 2 tbsp lemon juice
  • 1½ tbsp extra-virgin olive oil
  • 3 small garlic cloves, crushed


  • 1
    Heat a barbecue to high and char-grill sweet potato, turning once, until blackened (4-5 minutes each side). Spread out embers or reduce heat to low, cover with a lid, and grill sweet potato indirectly, turning occasionally, until tender (50 minutes to 1 hour).
  • 2
    Meanwhile, for lemon dressing, combine all the ingredients and ½ tsp sea salt in a jar, seal and shake to mix.
  • 3
    Slice sweet potato 2cm-3cm thick, brush with olive oil, season to taste and grill, turning once, until caramelised (2-3 minutes each side). Transfer to a platter, top with almonds, coriander and dollops of goat’s curd, spoon lemon dressing over and serve.