There are some things that just taste better when camping like pancakes, bacon, marshmallows, coffee, and the product of today’s recipe. I love kitchen gadgets as much as the next guy and don’t know what I would do without a stick blender but like the loyalty of an old friend, there are certain must-have tools that will never let you down such as a cast-iron kettle or dutch oven.
These hunks of iron have been around since people crawled out of the woods and learned to manipulate metal with fire. A good kettle will last you forever and makes a fantastic vessel for roasting up the best sweet potatoes you can imagine.
Now, you don’t have to wait until July to use that dusty kettle sitting up under your camping gear, not when you have a perfectly good “fire” in your kitchen. It’s called an oven and makes a mean replacement for hot coals inside a campfire ring.
Any kind of sweet potato will work for this recipe but my favorite is Japanese with its purple skin and white flesh. They seem to benefit the most from the particular distribution of heat supplied by the hot iron. The sweet, smoky, creaminess of the cooked flesh drives me bananas. Add a spoonful of ghee or coconut oil and I’m in heaven folks. My sense is you will be too. let’s cook.
Kettle Roasted Sweet Potatoes
- Cast iron kettle or dutch oven
- 2-3 large sweet potatoes
- Pre-heat oven to 400 degrees and adjust the rack for the kettle to fit
- Dust off your kettle and rub the inside with coconut or avocado oil
- Wash and scrub the sweet potatoes, rub them with coconut or avocado oil, and place in the kettle
- Cover the kettle and place it in the oven to cook for 1 hour without disturbing it. After 1 hour turn the oven off but don’t open the door for 20 minutes
- After the kettle has set in the oven for 20 minutes remove with an oven mitt or towel so you don’t burn yourself
- Now crack those suckers open throw on some butter, ghee, or coconut oil and you are ready for the ride, minus the mosquitos!