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Shared by Loren Abramovitch

Fire-Cooked Sweet Potatoes Stuffed With Sage and Butter

Yield: 4-6 servingsTime: 1 h 30 min

Fire-Cooked Sweet Potatoes Stuffed With Sage and Butter

Yield: 4-6 servingsTime: 1 h 30 min

Family Journey

Yodfat, Israel
Brooklyn

Ingredients

  • 6 sweet potatoes
  • 6 tablespoons unsalted butter, at room temperature
  • 1 bunch fresh sage
  • Kosher salt
SidesVegetarianDairyMiddle East

Preparation

  • Step 1

    If not cooking in a fire, preheat the oven to 500 degrees.

  • Step 2

    Slice each sweet potato in half lengthwise. Using a knife, carefully slice 2 small ⅛” trenches along the inside lengths of each sweet potato. On one half of each sweet potato, sprinkle salt, then spread 1 tablespoon of butter across the entire length of the sweep potato. Press 3 sage leaves into the butter. Sprinkle the other half of the sweet potato with salt, and press the halves together to close tightly. Wrap each sweet potato in foil.

  • Step 3

    If cooking with a fire, tuck the potatoes into the bottom center of the bonfire and cook for about 1 hour until charred on the outside and tender on the inside. If using an oven, transfer the potatoes to a sheet tray and roast in the oven for 1 hour to 1 hour and 30 minutes, until fork tender and browned on the outside. Unwrap and serve immediately.