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1 hour 20 minutes
- 4 large sweet potatoes
- olive oil
- 8 rashers of higher-welfare smoked streaky bacon optional
- 125 g Monterey Jack or Cheddar cheese
- 4 spring onions
- 1-2 fresh red chillies
- soured cream to serve
- Prepare your barbecue for the heat canyon technique by arranging coals on opposite sides to create two heat walls - this way you'll have hot, direct heat on the sides and a cooler, indirect area in the middle for even cooking. Cover and preheat to 175°C/345°F. Clean the sweet potatoes, coat with oil and salt, then place in the middle of the barbecue. Bake for about 1 hour until soft inside and crispy outside. Fry bacon until golden, then set aside. Open the potatoes, add bacon and cheese, then return to indirect heat on the barbecue until cheese melts. Slice spring onions and chili, sprinkle on top, serve with soured cream and enjoy.
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