Ember-roasted sweet potatoes with cream cheese and capers recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 420 calories / serving
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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.

See more Barbecue recipes

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.

  • Ingredients

  • 4 sweet potatoes
  • olive oil
  • 200g (7oz) cream cheese
  • 1 tbsp capers
  • 1 small bunch coriander, leaves picked
  • Energy 1755kj 420kcal 21%
  • Fat 27g 39%
  • Saturates 15g 77%
  • Sugars 11g 13%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 42.7g Protein 4.1g Fibre 6.7g


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