Preparation: 5 min
Cooking: 40 min
Serves : 4 people
Ingredients:
8 medium sweet potatoes
Fleur de sel
Hazelnut oil
1 jar garlic-flavored cancoillotte
1 bunch chives
ACCESSORIES :
Kamado Kokko Little, L or XL
Aluminum foil
Cast iron cooking grid
or Stainless steel cooking grid
Preparation:
1. Light your Kokko and allow it to reach an internal temperature of 200°C. Place a pinch of fleur de sel and a drizzle of hazelnut oil on a sweet potato in a sheet of aluminum foil, seal the foil, and repeat for each potato.
2. Place the foil-wrapped sweet potatoes on the cooking grid and cook for 40 minutes. Once the time has elapsed, remove them from the heat and let them rest for 10 minutes.
3. Open the foil, being careful to keep the aluminum around the sweet potato. Hollow out the potatoes and add a generous spoonful of cancoillotte cheese. Return the potatoes to the grill for 2 minutes with the lid closed. Serve immediately with chopped chives.
