Mega Stuffed Sweet Potatoes

Mega Stuffed Sweet Potatoes from DJ BBQ's The BBQ Book. A great vegetarian option for a summer barbecue, these silky sweet potatoes stuffed with chilli and cheese are an explosion of flavour in your mouth.

Jamie's Food Tube: The BBQ Book
By DJ BBQ
Buy on Amazon / Hive / Waterstones

Introduction

A great veggie option for a summer barbecue, these silky sweet potatoes stuffed with chilli and cheese are a flavour explosion! Meat-lovers also have the option of adding streaky bacon to serve as a tasty side.

Serves 4
Easy

Ingredients

4 large sweet potatoes, scrubbed clean
olive oil
sea salt
optional: 8 rashers of higher-welfare smoked streaky bacon
125g Monterey Jack or Cheddar cheese
4 spring onions, trimmed
1–2 fresh red chillies
soured cream, to serve

Instructions

Set up your barbecue for the heat canyon technique (place the coals on opposite sides of the barbecue to make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook). Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 175°C/345°F.

Rub the sweet potatoes all over with a drizzle of oil and a good pinch of salt. Place on the middle of the barbecue, cover with the lid and bake for around 1 hour, or until soft in the middle and crisp on the outside. Meanwhile, fry the bacon (if using) in a pan over a high heat (you can do this on the hob) until golden and crisp, then set aside for later.

Split the potatoes open, crumble in the bacon (if using) and grate over the cheese. Return to the indirect heat on the barbecue for a further 5 to 10 minutes with the lid on, or until the cheese has melted. Finely slice the spring onions and chilli then sprinkle them over the potatoes, serve with spoonfuls of soured cream and devour.

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