Ingredients
- 4 large sweet potatoes
- olive oil
- 8 rashers of higher-welfare smoked streaky bacon
- 125 gr. Monterey Jack or Cheddar cheese
- 4 spring onions
- 1-2 fresh red chillies
- soured cream , to serve
Method
- Set up your barbecue for the heat canyon technique by placing coals on opposite sides of the barbecue to make two heat walls.
- Cover with the lid and allow to heat up like an outdoor oven, you want a temperature of around 175 °C.
- Scrub the sweet potatoes clean, then rub all over with a drizzle of oil and a good pinch of sea salt.
- Place on the middle of the barbecue, cover with the lid and bake for around 1 hour.
- Fry the bacon, in a pan over a high heat, or until golden and crisp, then set aside for later.
- Split the potatoes open, crumble in the bacon and grate over the cheese.
- Return to the indirect heat on the barbecue for a further 5 – 10′ with the lid on,or until the cheese has melted.
- Trim and finely slice the spring onions and chilli then sprinkle over the potatoes, serve with spoonfuls of soured cream and devour.