Recipe

Puffed Sweet Potato from the BBQ

Roasted sweet potato makes a lovely side dish for a barbecue. The potato becomes soft on the inside, and the barbecue gives it just a little more flavour than it would get in the oven.

Number of people:

4 people

Duration:

75 minutes

BBQ set-up:

Indirectly

BBQ temperature:

180 ℃

View BBQ productsAll products

Preparation

  1. Wash the sweet potatoes thoroughly and pat them dry. Prick the skin a few times with a fork. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  2. Light the barbecue with the XCelsius BBQ lighter and set it up for indirect heat at around 180°C. Time to get the barbecue going. Give it plenty of time to stabilise before you carry on.

  3. Place the potatoes on the indirect side of the barbecue. Cook them until they are completely soft. Arrange everything neatly and then let the barbecue do its job.

  4. In the meantime, prepare the filling or topping. Set it aside until the potatoes are cooked. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  5. Cut the potatoes open and gently press them apart. Fill them straight away whilst they’re still warm. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  6. Serve as a side dish or as a vegetarian BBQ dish. Get everything ready and serve straight away, as this tastes best fresh off the BBQ.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.