Ash-Roasted Sweet Potatoes with Garlic Crème

After stillness comes nourishment. This simple, primal dish restores glycogen and minerals lost during long holds and heavy sessions. Roasting directly in embers draws out natural sugars, giving each bite a deep, smoky sweetness balanced by cool garlic crème.

Ingredients

• 2 large sweet potatoes
• 2 tbsp olive oil or animal fat
• 1 clove garlic
• 2 tbsp natural yoghurt or crème fraîche
• Sea salt + black pepper
• Optional – a pinch of smoked paprika or crushed wild herbs

Method

1. Build a steady bed of embers from hardwood coals — no active flames, just glowing heat.
2. Rub the sweet potatoes lightly with oil and season with salt. Bury them under a thin layer of ash and embers.
3. Roast for 30–40 minutes, turning once. The skin should blister and the flesh become soft enough to yield to gentle pressure.
4. While they cook, mash garlic into yoghurt or crème fraîche to create a smooth sauce. Add herbs or paprika to taste.
5. Brush away ash, split the potatoes, and spoon the garlic crème over the steaming flesh. Serve immediately beside the fire.

Pro Tip

Leave a small section of potato exposed to the embers for a minute at the end, it caramelises the edges and adds a subtle crunch.

Pictured product is the Dutch Oven with Lid and Stand by our esteemed partner Netherton Foundry

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