Ember-roasted sweet potatoes with cream cheese and capers recipe
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.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 420 calories / serving
Ingredients
- 4 sweet potatoes
- olive oil
- 200g cream cheese
- 1 tbsp capers
- small bunch coriander, leaves picked
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1755kJ 420.0kcal
- Fat
- 27g
- Saturates
- 15g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 42.7gProtein 4.1gFibre 6.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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 mins (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](/flame-academy/eight-things-you-need-to-know-about-crumbs).
- experts, family food bloggers Crumbs. Find out more about them – and their top BBQ tips – in our interview .
