Shared by Loren Abramovitch
Shared by Loren Abramovitch
Fire-Cooked Sweet Potatoes Stuffed With Sage and Butter
Yield: 4-6 servings
Fire-Cooked Sweet Potatoes Stuffed With Sage and Butter
Yield: 4-6 servingsFamily Journey
Yodfat, Israel
Brooklyn
This recipe was shared by Loren Abramovitch. Read more about his family in "A Lag B’Omer Feast From the Lower Galilee" and try his recipes for Fire-Cooked Potatoes Stuffed With Spinach and Cheese, Fire-Cooked Pita Stuffed With Zaatar and Garlic, and Charred Beets With Sour Cream.
Ingredients
- 6 sweet potatoes
- 6 tablespoons unsalted butter, at room temperature
- 1 bunch fresh sage
- Kosher salt
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 and 30 minutes, until fork tender and browned on the outside. Unwrap and serve immediately.
