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Ember-roasted sweet potatoes with cream cheese and capers recipe
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Kids will love the fact that these sweet potatoes are baked in the embers of the barbecue. Top with cream cheese, capers and coriander for a delicious vegetarian main. See method
Ingredients
- 4 sweet potatoes
- olive oil
- 200g cream cheese
- 1 tbsp capers
- small bunch coriander, leaves picked
Each serving contains
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Energy
1755kj
420kcal
21%
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Fat
27g
39%
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Saturates
15g
77%
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Sugars
11g
13%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 42.7g
Protein 4.1g
Fibre 6.7g
Method
- Heat the barbecue until the coals are white hot. Place each potato on a double layer of foil. Prick the sweet potatoes with a fork, rub over a little olive oil, season and wrap each one securely in the foil.
- Nestle the potatoes directly into the coals and cook for 20-30 mins (depending on the size of the potatoes), turning halfway, until cooked through.
- Cut open each potato, spoon over a little cream cheese and scatter with a few capers and coriander leaves.
See more Barbecue recipes
This wonderful recipe comes from one of our Flame Academy experts, family food bloggers Crumbs. Find out more about them – and their top BBQ tips – in our interview.