Chipotle Sweet Potatoes
BBQ’d sweet potatoes are lovely and a great change to a regular baked potato. The skins don’t crisp up as well, but the insides turn gooey.
We like to spice them up a little with some chipotle paste and then balance it with some soured cream. Either some chives or spring onions top these off perfectly.
Cooking surfaces
BBQ Temperature
Ingredients
- A sweet potato per person
- 1 tub soured cream
- 1 jar chipotle paste
- Chives, sliced small
Method
- Setup your Egg for an indirect cook with the ConvEGGtor feet up and your stainless steel grid above. Get it to 2o0°C.
- Pierce your sweet potatoes all over with a fork, you need to do this, or they could explode.
- Place them in your Egg and cook for about 1 hour, turning once halfway through the cook.
- After 1 hour they should be soft all the way through.
- Take them off your Egg, slice into them lengthways, and dollop on some soured cream.
- Add some smaller dollops of chipotle paste to suit your taste.
- Sprinkle over the chopped chives and serve.