Chipotle Sweet Potatoes

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


  • A sweet potato per person
  • 1 tub soured cream
  • 1 jar chipotle paste
  • Chives, sliced small


  1. Setup your Egg for an indirect cook with the ConvEGGtor feet up and your stainless steel grid above. Get it to 2o0°C.
  2. Pierce your sweet potatoes all over with a fork, you need to do this, or they could explode.
  3. Place them in your Egg and cook for about 1 hour, turning once halfway through the cook.
  4. After 1 hour they should be soft all the way through.
  5. Take them off your Egg, slice into them lengthways, and dollop on some soured cream. 
  6. Add some smaller dollops of chipotle paste to suit your taste. 
  7. Sprinkle over the chopped chives and serve. 

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