1. Wash the sweet potatoes. Place on a chopping board between two wooden spoon handles. Make vertical cuts at 2 to 3mm intervals across the potatoes. The wooden spoon handles will stop you cutting all the way through leaving 1cm of the base intact.
2. Place the potatoes on a baking tray. Melt 50g of butter, add fresh chopped herbs and a pince of salt, then pour half over the potatoes. For a vegan version of this recipe, substitute the butter with a vegan alternative.
3. Add a handful of apple chips to your BBQ heat source (wrap in foil, or protect in a stainless steel smoker box). Add the potatoes, close your BBQ lid and bake for around 20 to 30 minutes. Baste with the remaining butter mixture once or twice during cooking. Once the potatoes have gone crispy on top, remove, rest and eat.
You can also use this recipe with potatoes and butternut squash.
- 4 to 6 sweet potatoes
- 50g butter (or vegan alternative)
- Sea salt
- Fresh rosemary
- Fresh flat leaf parsley
Hotsmoked Wood Chips
- Apple smoking chips