Kids will love the fact that these sweet potatoes are baked in the embers of the barbecue. Top with cream cheese, capers and coriander for a delicious vegetarian main.
Heat the barbecue until the coals are white hot. Place each potato on a double layer of foil. Prick the sweet potatoes with a fork, rub over a little olive oil, season and wrap each one securely in the foil.
Nestle the potatoes directly into the coals and cook for 20-30 minutes (depending on the size of the potatoes), turning halfway, until cooked through.
Cut open each potato, spoon over a little cream cheese and scatter with a few capers and coriander leaves.
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This wonderful recipe comes from one of our Flame Academy experts, family food bloggers Crumbs. Find out more about them – and their top BBQ tips – in our interview.