Sweet potatoes cooked in the kamado
Raw, primitive, and intensely indulgent, the sweet potatoes are perfectly suited to kamado cooking. The sweet potatoes on the kamado, cooked directly in the embers, offer a spectacular experience: the skin chars like lava, while the flesh becomes melting, sweet, and deeply infused with the flavour of fire. An ancestral recipe that elevates the cooking of sweet potatoes without artifice.
Ingredients
This recipe for sweet potatoes on the kamado is based on simple, controlled cooking.
- Whole sweet potatoes
- Semi-salted butter
- Fleur de sel
- Fresh chives (optional)
- Espelette pepper (optional)
Favour sweet potatoes of similar size for even cooking on the kamado.
When cooking sweet potatoes, do not pierce the skin before placing them in the embers. The charred skin acts as a natural protection and concentrates the sugars at the heart of the sweet potatoes.
Preparation: the XXL melting ritual
Step 1: Preparing to cook on the kamado
Light the kamado and allow lively embers to form. This kamado cooking is done without a grill, directly in contact with the charcoal.
Step 2: Place in the embers
Place the
sweet potatoes
whole, directly in the embers. Cover them lightly with charcoal for even cooking.
Mastering kamado cooking
Success of the sweet potatoes on the kamado is based on slow, enveloping cooking, ideal for developing a melting texture.
- Temperature: hot embers (natural indirect heat)
- Setup: cook the sweet potatoes directly in the embers
- Cooking time: about 40 minutes
Step 1: Let it cook As it cooks, the skin of the sweet potatoes blackens and cracks, a sign that the inside is becoming meltingly tender.
Step 2: Check the doneness The sweet potatoes on the kamado are ready when the blade of a knife slides in effortlessly to the centre.
Service and accompaniments
Open the sweet potatoes while still hot along their length. Remove the burnt skin if necessary, then add a knob of semi-salted butter and a pinch of fleur de sel to enhance the cooking.
- Finely chopped fresh chives
- Espelette pepper to enhance sweet potatoes on the kamado
- As a side to grilled meats or roasted vegetables
- Delicious on their own, in a vegetarian version
A convivial recipe from sweet potatoes on the kamado, to be enjoyed directly around the fire.
Gourmet variation
After cooking the sweet potatoes on the kamado, open them while still hot and simply garnish:
- Fresh cheese or Greek yoghurt for a creamy texture
- Drizzle of smoked olive oil to enhance the fire’s aromas
- Fleur de sel and pepper for balance
- Fresh herbs or Espelette pepper as a finishing touch
A quick and generous version that transforms sweet potatoes into a delicious side dish or a complete vegetarian meal.
Why sweet potatoes on the kamado?
La cuisson des sweet potatoes au kamado permet une diffusion lente et régulière de la chaleur. Les patates douces thus develop a melting flesh, naturally sweet, and a protective skin that concentrates all the flavours of the fire.
Conclusion
They sweet potatoes on the kamado embody a primitive and authentic way of cooking. Few ingredients, controlled cooking, and a spectacular result: sweet potatoes melting, smoky and deeply indulgent. Best enjoyed hot, without delay.
