Hasselback sweet potatoes with burnt salad onion butter

Prepare and light the barbecue. Sit a potato in a large serving or wooden spoon, then carefully use a large knife to slice widthways at 1-2cm intervals. Cut down all the way until the knife hits the spoon (this will allow you to make deep slices without cutting all the way through the potato). Repeat with the remaining potatoes. Rub each potato with ½ tbsp oil and sprinkle a little salt on top. Wrap individually in foil.

When the coals are white-hot, put the sweet potatoes directly onto the coals. Close the barbecue lid and fully open the top vents. Cook until they feel soft when you insert a skewer (30-40 minutes), turning them every 10 minutes.

Meanwhile, rub the salad onions in the remaining 1 tbsp oil and place directly on the grill rack over the coals. Cook until they are soft and slightly blackened on the outside (about 5 minutes), turning halfway through. Take off the heat and chop as small as possible. Mix with the butter, garlic, paprika, parsley, thyme and black pepper.

When the potatoes are cooked, peel back the foil from the tops but leave underneath so each is sitting in a foil basket. Spread each with the salad onion butter, pushing between some of the slices. Return to the barbecue in the foil baskets (directly on the coals) and cook for an additional 5 minutes. Remove from the heat and transfer to a serving platter.