Stuffed sweet potatoes

SERVES 4

4 medium sweet potatoes 2tbsp extra virgin olive oil

Toppings

1tsp sweet smoked paprika

120g Cheddar, freshly grated

6 slices thick-cut smoked

streaky bacon (optional)

4 heaped tbsp soured cream

3tbsp chives, cut into 1cm lengths

Light the barbecue to hot. Tear 4 pieces of foil, each large enough to wrap a single sweet potato. Using a fork, pierce each sweet potato all over, then place one in the middle of each piece of foil. Drizzle with the olive oil and sprinkle with salt and pepper. Rub the sweet potatoes well so they are evenly coated, then wrap in the foil.

Put the foil-wrapped potatoes on the barbecue and cook, turning regularly; they will take around 45–50 minutes depending on their size. You can tell when they are cooked by pressing them down with your tongs – if they feel softened, they are ready.

Remove from the barbecue and unwrap the foil. Make a cut along the middle of each sweet potato and push the two sides slightly apart. Sprinkle the exposed potato flesh with the paprika and grated cheese. Keep the sweet potatoes in their foil or transfer them all to a foil tray and pop them back on the barbecue to melt the cheese.

Meanwhile, if you’re happy with a non-veggie version, barbecue the bacon until browned and crispy on both sides, then remove and roughly chop. If the cheese still hasn’t melted, pop the lid on the barbecue for a few minutes.

Remove the potatoes from the barbecue. If including bacon, scatter the pieces over the cheese. Spoon on the soured cream, sprinkle with the snipped chives and serve straight away.