Ingredients

serves 4

For the sweet potatoes

4 medium sweet potatoes
2 tbsp extra-virgin olive oil
1 pinch each of salt and freshly ground black pepper

For the toppings

1 tsp sweet smoked paprika
120 g Cheddar, freshly grated
6 slices of thick-cut smoked streaky bacon (optional)
4 heaped tbsp soured cream
8 –10 chives, cut into 1cm/0.5inch lengths

Step-by-step
Tear 4 pieces of foil, each large enough to wrap a sweet potato. Using a fork,
pierce each sweet potato all over then place one in the middle of each piece of
foil. Drizzle with the olive oil and sprinkle with salt and pepper. Rub the sweet
potatoes well so they are evenly coated, then wrap in the foil.
Place the foil-wrapped potatoes on the grid of a hot barbecue and cook, turning
them regularly; they will take around 45–50 minutes depending on their size. You
can tell when they are cooked by pressing them down with your tongs – if they feel
softened, they are ready. Remove them from the barbecue and open up the foil.
Make a cut along the middle of each sweet potato and push the two sides slightly
apart. Sprinkle the exposed potato flesh with the smoked paprika and grated cheese.
Keep the sweet potatoes in their foil and pop them back on the barbecue, then close
the lid for a few minutes to melt the cheese.
Meanwhile, if you’re happy with a non-veggie version, barbecue the bacon until
browned and crispy on both sides; remove and chop roughly. If the cheese still
hasn’t melted, pop the lid on the barbecue for a few minutes.
Remove the potatoes from the barbecue and place on a serving tray. Spoon on the
soured cream, add the bacon pieces, if using, and sprinkle with the snipped chives.
Serve straight away.