How long do sweet potato fondants take?

Roast them at 200°C (390°F) for 15 minutes, flip them, baste in the butter, then roast for another 15 minutes or until cooked. Use a cast iron skillet or roasting tray on the upper rack.

How do I make the buttermilk crema?

Mix roughly 60% buttermilk with 40% mayonnaise, then squeeze in the soft roasted garlic from the bulb that cooked alongside the potatoes. Whip until thoroughly combined and spoon it over the fondants.

What can I use instead of Montgomery Cheddar?

Any good quality mature Cheddar works well. Grate it over the buttermilk crema just before serving so it sits on top of the warm sweet potato fondants.

Can I serve the sweet potato fondants at room temperature?

Yes. They taste great hot or at room temperature, which makes them a good option when entertaining. Cut the potatoes into even cylinders so they cook evenly and stand upright.

Outdoor Cooking & Charcoal Oven Recipes / Potatoes

Cooked in the Charlie Charcoal Oven

Sweet Potato Fondants with Buttermilk Crema and Montgomery Cheddar

Name: Sweet Potato Fondants with Buttermilk Crema and Montgomery Cheddar
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6
Cuisine: British
Ingredients: 4 sweet potatoes; 1 pack butter (approximately 250g); 6 sprigs Fresh thyme; 1 garlic bulb; 60% buttermilk (for the crema); 40% mayonnaise (for the crema); Maldon salt and white pepper; Montgomery Cheddar (or other very good mature cheddar), for grating

Soft sweet potato fondants, sharp buttermilk crema and savoury Montgomery Cheddar. Andrew Clarke gives this side enough character to claim a good spot on the plate. Charlie roasts the potatoes until tender; the crema keeps the sweetness in balance.

Andrew ClarkeChef Patron, Acme Fire Cult

Roast

Prep10 minutes

Cook30 minutes

Serves4 to 6

DifficultyMedium

Oven temperature200°C (390°F)

RackCast iron skillet or roasting tray on the Charlie Oven Cooking Rack on the upper rack

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

4 sweet potatoes
1 pack butter (approximately 250g)
6 sprigs Fresh thyme
1 garlic bulb
60% buttermilk (for the crema)
40% mayonnaise (for the crema)
Maldon salt and white pepper
Montgomery Cheddar (or other very good mature cheddar), for grating

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00

Method

Setting up Charlie

Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters or an air lighter.
Allow the oven to heat up to 200°C (390°F) with the door closed.
Place the Charlie Oven Cooking Rack in the upper section of the oven, leaving enough room above to fit a roasting tray on the rack.

Heat the Charlie Oven to 200°C (390°F)
Place a rack in the upper section of the oven, leaving sufficient room above to fit a roasting tray on the rack.
Prepare the sweet potatoes by peeling the skins and cutting them into uniform cylinder pieces. Stand the sweet potato pieces flat across a heavy bottom cast iron skillet or roasting tray.
Season with salt and pepper. Sprinkle with thyme. Chop the butter into pieces and place across the potatoes. Tuck the garlic bulb in with the potatoes with their skins on.
Place the tray on the cooking rack and roast for 15 minutes. Remove from the oven and flip the potatoes over to brown the other side. Baste the potatoes in the butter. Pop back in the oven for 15 minutes or until the potatoes are cooked.
To make the buttermilk crema, mix the buttermilk with mayonnaise, and cut and then squeeze the roasted garlic bulb into the mix. Whip everything until thoroughly combined.
Once the potatoes are cooked, remove them from Charlie and place on a serving plate. Spoon 2 tbsp buttermilk crema per person over the potatoes and finish with grated cheese. Offer the remaining crema alongside. Serve hot or at room temperature.

Tips

Cut the sweet potatoes into uniform cylinder shapes so they cook evenly and stand upright in the tray.
Use a heavy-bottomed cast iron skillet or roasting tray for the best caramelisation on the fondants.
Baste the potatoes well with the melted butter when you flip them halfway through cooking.
This dish works beautifully hot or at room temperature, making it a great option for entertaining.
If you cannot find Montgomery Cheddar, any good quality mature cheddar will work well.

More recipes

The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

How long do sweet potato fondants take?

Roast them at 200°C (390°F) for 15 minutes, flip them, baste in the butter, then roast for another 15 minutes or until cooked. Use a cast iron skillet or roasting tray on the upper rack.
How do I make the buttermilk crema?

Mix roughly 60% buttermilk with 40% mayonnaise, then squeeze in the soft roasted garlic from the bulb that cooked alongside the potatoes. Whip until thoroughly combined and spoon it over the fondants.
What can I use instead of Montgomery Cheddar?

Any good quality mature Cheddar works well. Grate it over the buttermilk crema just before serving so it sits on top of the warm sweet potato fondants.
Can I serve the sweet potato fondants at room temperature?

Yes. They taste great hot or at room temperature, which makes them a good option when entertaining. Cut the potatoes into even cylinders so they cook evenly and stand upright.