Instructions
To start, select four sweet potatoes of similar size to ensure they cook evenly. Using a fork, prick the skin of each potato a few times, allowing them to absorb the smoky barbecue flavors. Rub the potatoes with olive oil, then coat them generously with a mix of ground cumin and paprika powder. These spices will infuse the potatoes with a subtle warmth and depth that pairs beautifully with the creamy feta filling. Wrap each one individually in aluminum foil to lock in the moisture and place them over medium heat on the grill. After about 20 minutes, give them a turn and continue cooking for another 20 minutes, until they are soft all the way through. You can test this by gently piercing them with a skewer or fork.
While the potatoes are grilling, prepare the filling. In a bowl, crumble 100 grams of feta cheese and combine it with finely diced red pointed bell pepper and the zest of one lime. The combination of salty, creamy feta with the fresh crunch of bell pepper and the bright citrusy aroma of lime creates a filling that is as vibrant as it is flavorful.
Once the sweet potatoes are tender, carefully unwrap them from their foil. Make a generous slit along the top of each one and gently push the sides to open them up, creating space for the filling. Spoon the feta mixture into each potato, letting it melt slightly from the residual heat.
To finish, top each potato with a dollop of sour cream for a creamy contrast. Sprinkle diagonally sliced spring onions and a few coriander leaves over the top for added freshness and a pop of color. A twist of freshly ground black pepper adds the final touch.
Tip: For the best results, select sweet potatoes that are similar in size and thickness to ensure they cook evenly. That way, no one will have to wait for their delicious barbecue treat.
This recipe is proof that simple ingredients can create something truly special when cooked over the flames of a barbecue. Try it out at your next gathering – it’s bound to become a new favorite!
