BBQ Sweet Potatoes with Sour Cream, Bacon and Caramelised Pecans
Serves 4 potatoes
Prep Time 10 minutes
Cook Time 30-40 minutes
4 sweet potatoes
150g bacon lardons
1 tablespoon honey
1 tablespoon soft brown sugar
SHARE THIS RECIPE
This is such a simple side dish to cook on the BBQ and there are so many different options for toppings. Contrasting flavours and textures work best; try using a creamy, salty cheese with fresh green chilli for example, or add pulled pork and your favourite vinegary BBQ sauce, to offset the sweetness of the potato.
1. Light 2 gas burners of the Jupiter Outback BBQ, close the lid and heat to around 180C.
2. Prick the potatoes with a fork, rub with a little oil and salt and pepper and place them on the opposite side to the gas burners, fairly close to the flames. Cook for around 1 hour, or until tender (cooking time will depend on the size of your potatoes).
3. While the potatoes are cooking, gently cook the lardons in a frying pan until crisp, set aside.
4. Lightly toast the pecans then set aside before roughly chopping. Combine the honey and brown sugar and heat in a frying pan and heat until the sugar dissolves. Tip in the pecans and stir to coat. Tip onto a piece of greaseproof paper and allow to cool.
5. Once the potatoes are cooked, sliced them in the centre (without cutting all the way through) and top with the sour cream, bacon pieces, pecans and some chives. A healthy twist of black pepper and some flaky salt is essential, too.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.