Sweet potatoes with cream cheese dressing

4 large sweet potatoes
4 tbsp Philadelphia light cream cheese
2 tbsp mayonnaise
2 tbsp milk
6 tbsp olive oil
1 clove garlic, crushed
1 tbsp snipped chives
1 tbsp chopped parsley
Salt and pepper

Scrub the sweet potatoes and cut them lengthwise into thick wedges. Drop them into a pan of boiling salted water, bring the water back to the boil and cook them for three minutes, then drain and cool them under cold running water. Drain again, pat them dry with kitchen paper and put them into a large bowl.

Put the cream cheese, mayonnaise and milk into a bowl and beat them together until smooth. Whisk in three tablespoons of olive oil, then add the garlic, chives and parsley and season with salt and pepper. Transfer to a serving dish.

When ready to cook the potatoes, pour the remaining olive oil over them and toss them so that they’re well coated. Cook them over hot coals for about 30 minutes, turning frequently until they are tender and browned all over.

Alternatively, spread them on a baking tray and roast them in a preheated 200ºC oven for about 25 to 30 minutes. Serve the potatoes with the dressing on the side. (Serves four to six)