Coal-baked Sweet Potatoes.
If you feel a bit out of your depth with barbecuing then this recipes is for you. It’s super straightforward and absolutely delicious.
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
4 medium sweet potatoes, the red variety
200g feta
2/3 spring onions, green parts only, finely sliced
4 tbsp greek yoghurt
Handful of flaked almonds, lightly toasted in a dry pan
Olive oil
Salt
Miso-honey-butter:
50g butter
1 tsp miso paste
1 tbsp honey
Equipment.
barbecue
tongs
tin foil
oven/bbq gloves
Method.
Wash the sweet potatoes and drizzle them with a little oil & salt and rub them all over to coat
Wrap them tightly in two layer of tin foil (try to get the two seams on opposite sides to minimise any gaps)
Place the potatoes directly in the hot coals for around 45 mins or until completely soft
Meanwhile, melt together the ingredients for the miso honey butter and whisk/stir to combine
After 45mins cut the potatoes open and check they’re cooked through (use gloves!) If they aren’t completely soft, just wrap them back up tightly and put them back on for another 5-10mins. Don’t worry if they look black when you unwrap them - any sugars released will caramelise in the heat and give it a smokey caramel flavour
Cut the potatoes open and drizzle with the sauce, add a spoon of yoghurt and sprinkle over the feta, nuts & spring onions. Enjoy!
