Sweet potatoes in jackets with feta crème

by Ross Dobson

Serves 4

Sweet potatoes, popular because they are low on the GI index and also taste so good, are the ideal veggie to cook on the firepit. They require little preparation and don’t even need to be peeled. Their sweetness pairs well with tangy feta, herbs and chilli. Another advantage of these beauties is that you can cook enough to feed an army.

You’ll need

  • 4 sweet potatoes, about 300 g (11 oz) each
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 large red chilli, finely chopped,
  • 4 dill sprigs

Feta crème

  • 300 g (11 oz) feta, coarsely grated or crumbled
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped dill
  • 3 tablespoons olive oil
  • 2 tablespoons milk

Method

To make the feta crème, put the feta, garlic and dill in a food processor. Mix for about 10 seconds, until well combined. With the motor running, add the oil, then the milk, to make a smooth and creamy sauce. Transfer to a bowl and refrigerate until ready to use. This can be made a day or two in advance and kept in the fridge, where it will thicken.

Sit each of the sweet potatoes in the centre of a sheet of foil. Rub with oil and sprinkle with sea salt. Wrap in the foil to firmly enclose.

Your firepit is ready to cook on after about 2 hours of burning, when the timber is charcoal black, has transformed into red hot coals about the size of golf balls, and the smoke has all but subsided. To test for heat, you should not be able to hold the palm of your hand 5–10 cm (2–4 inches) above the grill for more than 2–3 seconds. Replace the grill over the firepit and give it around 10 minutes to heat up. (See page 9.)

Sit the sweet potatoes on the firepit grill and cook for 45–60 minutes, until they can easily be pierced with a skewer. Avoid unwrapping the foil before they are cooked or the heat will escape.

To serve, unwrap the sweet potatoes and make a deep cut down the centre of each. Spoon the feta crème into the potatoes and top with chopped chilli, a sprig of dill and some ground black pepper.

Images and text from Firepit Barbecue by Ross Dobson, photography by Alan Benson, Murdoch Books RRP $35.00.’