BBQ-Baked Sweet Potatoes with Jackfruit & Grilled Corn

Preheat the barbecue 20 minutes ahead of cooking.

Scrub each sweet potato clean, dry with a tea towel and prick a few times with a fork. Tightly wrap each potato individually in foil and place on the hot BBQ for one hour, turning once during the cooking time. After one hour, give them a squeeze with some tongs – they should feel soft.

Remove from the heat and allow to rest for 15 minutes. Meanwhile, drain the jackfruit and squeeze out as much brine as possible. Break the soft stringy bits of jackfruit away from the small, tough piece, discarding the seed pods as you go (they are perfectly edible but I prefer not to cook them). Combine the stringy pieces of jackfruit in a bowl with the BBQ sauce and set aside. In a separate bowl, combine the cabbage and carrot and set aside.

Slather the corn cob in the coconut oil and grill on the BBQ, turning it as it cooks, until slightly blackened all over. Heat the jackfruit, either directly on the flat-plate part of the grill (if you have one), in a cast-iron pan, or on top of some foil.

When everything is ready, carefully remove the foil from the potatoes. Cut through the skin along the top of the potatoes with a sharp knife and push the soft, cooked flesh to the sides with a fork, to make room for the fillings. Start with the red cabbage and carrot, then top with the jackfruit sauce. Cut the corn away from the cob and sprinkle this over. Finally, add a generous dollop of Chipotle Cashew Cream/sour cream/yoghurt, a sprinkling of coriander (cilantro) leaves and jalapeños.

Note: You can also make these in the oven. Turn it to the highest heat, cook the foil-wrapped potatoes for 30 minutes, then turn off the oven, leaving the potatoes to cook in the residual heat for another 30 minutes to two hours. If kept in the foil, they will stay warm for hours.