We’ve had a spell of nice weather in Dublin so we’re barbecuing everything! We served these sweet potatoes with some marinated chicken but they would be lovely with anything, or even pretty good on their own.
Sweet Potatoes on the Barbecue – serves 4
- 4 medium sweet potatoes
- extra virgin olive oil
- 1 tsp sweet smoked parika
- 120g Cheddar cheese, grated
- 4 generous tbsp of sour cream
- a small bunch of chives
Get your barbecue going.
Rub the potatoes with a little olive oil, then season with salt and black pepper and wrap each one in tinfoil.
Put the potatoes onto the grill and cook for 45-50 minutes, turning them now and then, until soft.
Unwrap the foil slightly and cut the potatoes down the middle. Sprinle each one with a little sea salt and about ½ tsp smoked paprika, then divide the cheese between them. Set them back on the barbecue, still on the foil, and close the lid on the barbecue for a few minutes or until the cheese has melted.
Take the potatoes off the barbecue, top with the sour cream, and snip the chives over the top.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
Jono & Jules do food & wine 
Yum, I need to try this, I love sweet potatoes!
Oh do Tiffany, they’re really good. We’re reluctant sweet potato eaters but these were great!