Coal-cooked sweet potato

This is one of my favourite ways of cooking sweet potato, and it tastes even better with a topping using local native ingredients.

Credit: Tropical Gourmet

• serves

  2

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 2 medium sweet potatoes
• ¼ cup coconut chips or dry shaved coconut
• ¼ cup unsalted macadamia nuts
• 1 tbsp white sesame seeds
• 1 tsp ground lemon myrtle
• 20 g butter
• a few sprigs of moringa or parsley

Instructions

Wrap whole sweet potato in foil and place in hot coals. Cover with the coals and cook for 1 hour or until soft when pierced with a knife.

In a mortar and pestle crush the coconut, macadamia nuts, sesame seeds, lemon myrtle and salt to taste, then roast in a pan with the butter on top of the hot coals.

Cut cooked potatoes open down the middle and fill with the warm nut mixture. Garnish with moringa or parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.