Baked Sweet Potato with Cheddar Sambal

4 persons | Vegetables | Vegetarian | Side dish, Main dish

Prep time

This recipe is made in collaboration with ERU

• Light a medium amount of charcoal and heat your Kamado to 200-210 °C. For this recipe you are working with direct heat. Then place the grate in the Kamado.

Cook time

• Wash the sweet potatoes well and pat them dry. Prick all over with a fork.
   
• Wrap each sweet potato tightly in aluminium foil and place on the grate of the Kamado.
   
• Bake the potatoes for 40-45 minutes with the lid closed until fully cooked. Check doneness by inserting a skewer into the centre.
   
• Meanwhile, halve the avocados, remove the stone and scoop the flesh into a bowl. Roughly mash with a fork and season with lime juice, salt and pepper.
   
• Remove the potatoes from the Kamado, remove the foil and cut them open lengthways.
   
• Gently push the ends inward so the filling opens up.
   
• Fill each potato with a generous spoonful of creme fraiche, the avocado mash and a slice of ERU Cheddar Sambal.
   
• Garnish with sliced spring onion and red pepper and serve immediately.