BBQ Baked Sweet Potatoes


Serves 4

4 large sweet potatoes, roughly all the same size
2 rosemary sprigs
100 grams Crème fraiche or sour cream
2 spring onions, finely sliced
80 ml Olive oil


Wash the sweet potatoes well in cold water and prick all over the skin with a fork.

Cut a large piece of foil & place sweet potato in the middle.

Drizzle with olive oil, season with sea salt & black pepper & add a ½ a rosemary sprig.

Wrap the sweet potato in the foil making sure it is airtight. Leave a little room for air circulation.

Place them on a low to medium BBQ for 1- 1 ½ hours.

Slightly touch the sweet potatoes, if they are soft they are ready to go!

Open the parcel slightly from the top, be careful of the steam that will come out.

With a sharp knife cut down the middle & press lightly to open.

Dollop the crème fraiche, add spring onions & drizzle with a little more olive oil.