Step 1: Poke Some Holes

Poke fork holes into the sweet potatoes.

This will help the potato to breathe when cooking because they have been known to explode.

For the topping, I'm going to using use one chorizo sausage slice into pieces.

Then some bacon.

Step 2: Get Cookin’

Light a chimney of charcoal, I’m using Clean Heat Charcoal.

The temp should be sitting at about 350f or 180c.

Place your potatoes on the opposite side.

Cover with the lid and cook for one hour.

After an hour take the potatoes off and allow to cool until you can safely pick them up.

Step 3: ​Cook the Toppings

While the potatoes are cooling, place a cast iron pan over the heat and fry off the bacon.

Once the bacon has begun to cook, add the chorizo.

Once the bacon and chorizo are done, take it off the heat.

Step 4: ​Slice

Now the potatoes have cooled a little, slice down the centre and push on the sides to open it up.

Now the toppings.

First, some grated cheddar cheese to help hold it all together.

Next the chorizo and bacon.

Top with some sliced spring onion.

Finally, some more grated cheese.

Step 5: Back on the Barbie

Place back on the bbq for 15 mins.

Once the cheese is melted and has started to go golden brown these sweet potatoes are ready to be served.

Step 6: Finish Off

To finish them off, pour over a table spoon of sour cream and garnish with some fresh chives.

There you have it! Baked Sweet Potatoes.

I love the crispy outside and soft inside of a baked potato with the topping adding a hit of flavour.

Feel free to try out other toppings.