Photography © Cristian Barnett
Sweet potatoes: 4 medium
Extra virgin olive oil: 2 tbsp
Sweet smoked paprika: 1 tsp
Cheddar: 120g
Bacon: 6 slices of thick-cut smoked streaky (optional)
Sour cream: 4 heaped tbsp
Chives: 8-10, cut into 1cm lengths
Take baked spuds to new heights with this recipe for coal-cooked, stuffed sweet potatoes from chef Tom Kerridge.
Take baked spuds to new heights with these coal-cooked sweet potatoes filled with soured cream, chives, bacon and melted cheese from chef Tom Kerridge. They become soft and even sweeter as they cook in their foil parcels, absorbing all that lovely smokiness.
Method
Tear 4 pieces of foil, each large enough to wrap a sweet potato.
Using a fork, pierce each sweet potato all over then place one in the middle of each piece of foil.
Drizzle with the olive oil and sprinkle with salt and pepper.
Rub the sweet potatoes well so they are evenly coated, then wrap in the foil.
Place the foil-wrapped potatoes on the grid of a hot barbecue and cook, turning them regularly; they will take around 45–50 minutes depending on their size.
You can tell when they are cooked by pressing them down with your tongs – if they feel softened, they are ready.
Remove them from the barbecue and open up the foil.
Make a cut along the middle of each sweet potato and push the two sides slightly apart.
Sprinkle the exposed potato flesh with the smoked paprika and grated cheese.
Keep the sweet potatoes in their foil and pop them back on the barbecue, then close the lid for a few minutes to melt the cheese.
Meanwhile, if you’re happy with a non-veggie version, barbecue the bacon until browned and crispy on both sides; remove and chop roughly.
If the cheese still hasn’t melted, pop the lid on the barbecue for a few minutes.
Remove the potatoes from the barbecue and place on a serving tray.
Spoon on the soured cream, add the bacon pieces if using and sprinkle with the snipped chives.
Serve straight away.
Extract taken from 'Tom Kerridge’s Outdoor Cooking' (Bloomsbury Absolute, £22 Hardback).
