This recipe requires a campfire. Get your firing roaring as you set up camp because you will need the coals to die down before you add the sweet potatoes wrapped in foil to cook through. The smoky flavour from being cooked in coals adds such a uniqueness that is something I look forward to after a long day in the saddle. I make this dish with a frozen portion of ragu that I make in big batches ready to pack for a weekend trip.
800g frozen lamb ragu (recipe here)
4 medium sweet potato
Greens to serve (optional)
- Allow the campfire to die down a little and push the hot coals to the side so you can easily access the potatoes once they are cooked. Triple wrap the potatoes in foil and nestle into the hot coals for 45 minutes or until cooked through.
- Heat ragu in a large pot until it comes to the boil, cook for 5 minutes.
- Bring a pot of water to the boil and cook greens (if using). Toss in olive oil, salt and pepper.
- Carefully remove potatoes from the fire and peel away foil. Slice length ways and fill split with ragu. Serve with greens on the side.
- Triple wrapping will prevent the skin of the potato becoming burnt and imparting an unpleasant flavour through the potato
- Large potatoes can be used in place of sweet potato. Cook as above.
- Bolognese, chili-con carne, or spicy beans can be used in place of lamb ragu