Prick the sweet potatoes all over with a fork and wrap each tightly in foil. Cook on the BBQ for around 30-40 minutes, turning frequently.
Make the filling for the potatoes by mixing together the red onion, cheddar cheese and mayonnaise, seasoning with black pepper.
Once the potatoes are cooked through, split them in half and scoop a generous portion of filling into each. If serving with sausages, warm the honey until it is runny and brush it over the chipolatas.
Cook on the BBQ for 10-15 minutes or until they are cooked through. Be careful not to cook them over too high a heat as the honey will make them burn easily if the BBQ is too hot.