I was saving this barbeque idea until the warm summer weather arrived and now autumn is here.
It’s warm somewhere in the world, right?
Rosemary & Sweet Potato Parcels
Cut the sweet potatoes in to 1.5cm chunks. Toss with olive oil, salt and pepper. Double over some tinfoil, approximately 20cm square, and pop a pile of sweet potato chunks in the centre along with a sprig of rosemary. Cook over hot coals for 25 mins, shaking frequently to prevent burning.