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Spatchcock partridge with chargrilled sweet potato

Sweet potatoes are very healthy and good for you. They're an excellent source of potassium, iron and vitamins and they taste particularly delicious with partridge. Recipe serves one but double the ingredients up for dinner for two.

partridge chargrilled sweet potato

Partridge with chargrilled sweet potato

If you’re trying to lose a bit of weight, then replacing potatoes with sweet potatoes is a satisfying way to do it. Sweet potatoes don’t cause blood sugar spikes (which are linked to weight gain and fatique) but release their natural sugars slowly into the bloodstream, so you get a balanced and regular source of energy.

Combine with partridge cooked below and you’ve got a delicious and healthy meal on your plate.

Spatchcocking involves breaking the backbone of the partridge in order for it to lie flat and then cooking at high temperatures, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.

How to spatchcock a bird

To spatchcock a partridge, place the oven ready whole bird onto a board, breast side down. Take kitchen shears and cut it from base to neck on either side of the backbone and remove the bone. (You can keep it for stock or throw it away.)

Turn the bird over so that it’s now breast side up and pull the sides out so that all the skin is facing upwards (which means it’ll become crispy all over, not just on the breast meat). Press down firmly on the breastbones to flatten the whole bird.

Ingredients for partridge with chargrilled sweet potato

  • 1 oven ready partridge (spatchcocked as above)
  • 1 large sweet potato, washed
  • rapeseed or olive oil
  • salt, pepper 
  • 1tbsp honey
  • 1 peeled garlic clove
  • fresh chopped thyme or dried
  • green salad and creme fraiche to serve.


  • Preheat the grill and put the serving plates somewhere warm
  • Season the partridge on both sides
  • Cut the sweet potato into slices 1cm thick, brush with the oil and season
  • Place on a medium heat griddle pan (or barbecue), turning once, for about 10 minutes. Chargrill – but don’t let them burn!
  • Keep an eye on the sweet potatoes while you sprinkle the thyme over the partridge and then rub the meat with the garlic
  • Place the partridge under the hot grill and cook for 5-8 minutes on each side, until cooked through. (If you stand the bird up, the thickest part will cook faster as the heat will be able to reach it – but don’t let the top burn)
  • Put the partridge on the warmed plates and add the slices of sweet potato on the side.
  • This dish is particularly delicious served with a simple green salad and a dollop of creme fraiche.