Recipes>Barbecue Recipes
Fire-Baked Sweet Potatoes with Balsamic Onions, Blue Cheese and Walnuts
by Genevieve Taylor from How to Eat Outside: Fabulous Al Fresco Food for BBQs, Bonfires, Camping and More
Serves 4
These fire baked sweet potatoes are delicious cooked on the BBQ. The recipe calls for contrasting blue cheese, crunchy walnuts and sweet balsamic vinegar.
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From the book
How to Eat Outside
Genevieve Taylor
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Introduction
Sweet potatoes bake brilliantly in the embers of a fire and as a bonus they cook far quicker than regular potatoes. I find a punchy sweet and sour filling, like this onion and blue cheese combo, works best to counter the sweetness of the potatoes, or try one of the other easy ideas below.
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Ingredients
| 1 tbsp | olive oil |
|---|---|
| 25g | butter |
| 3 | large onions, sliced |
| 2 | sprigs of rosemary, leaves picked and chopped |
| 1 tbsp | balsamic vinegar |
| A pinch | of sugar |
| 4 large (about 350g each) | sweet potatoes |
| 250g | soft blue cheese, such as Gorgonzola or Roquefort, chopped |
| 50g | walnut pieces, roughly chopped |
| Sea salt and freshly ground black pepper |
Method
Start by cooking the onions – they keep well in the fridge and can be made up to 3 days in advance and then warmed through just before serving. Add the oil and butter to a frying pan set over a low heat. As the butter melts, add the onions and rosemary and fry gently for around 30 minutes, stirring from time to time, until starting to colour a little.
Add the balsamic vinegar and sugar and season with salt and black pepper. Increase the heat to medium and cook for a further 20 minutes or so, stirring occasionally, until caramelized. Remove from the heat and set aside until you are ready to eat.
Prick the potatoes all over with a fork and wrap each one in a double layer of foil, then pop into the glowing embers of the fire. Use tongs to turn them a few times during cooking to make sure they cook evenly. In a fairly gentle heat, they should cook in around 20-30 minutes, depending on their size and the heat of the embers. They are ready when a skewer pierces through the flesh with ease.
To serve, warm the onions through in a pan, then spoon into the sliced-open potatoes. Scatter over the cheese and walnuts and tuck in whilst piping hot.
Other easy fillings:
Mozzarella, black olives and a dollop of pesto.
Flaked tuna and home-made coleslaw.
Chilli con carne, with lots of grated Cheddar.
Shredded cooked gammon, cooked sliced beetroot and a drizzle of soured cream.
Mushrooms sauteed in butter with a little garlic and parsley.
Crisp smoked bacon, crumbled goat’s cheese and a sprinkle of chopped hazelnuts.
Vegetable curry with mint and cucumber yogurt.
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Ingredients
Method
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