This recipe was created for the campfire. All ingredients can be easily transported without refrigeration and come together with minimal effort and big flavor. Utilize the smoky power of a fire pit to cook your sweet potatoes low and slow until their flesh becomes buttery and sweet. Then, you’ll unwrap them from the foil in the final moments, and char their skins on the hot coals. 

This is a flavorful vegan main dish, or a hearty side to grilled meats. However you choose to serve it, you can rest assured you are getting good plant nutrients to power you through your next big adventure. 

Consider picking up a few packets of mayonnaise for the lime crema because they are light to carry if you are backpacking and they are perfect for single use without the need for refrigeration. 

This recipe works best over a wood fire. If you are using coals, keep your potatoes wrapped in foil and skip the charring step. Cooked potatoes stay good for two days in a cooler. 


½ tablespoon olive oil 

1 teaspoon salt

1 teaspoon black pepper

2 medium sweet potatoes 

1 15oz can low-sodium black beans, drained and rinsed

1 15 oz can corn, drained and rinsed

½  4.5 oz can diced green chilis 

¼ cup mayonnaise, or 4 individual packets 

1 lime, juiced

2 green onions, diced  

2 hot sauce packets (optional)

1 hot campfire (preferably with wood)

Tin foil 



Light a campfire. While the fire gets hot, place each potato in foil and cover generously with olive oil, salt, and pepper. Wrap each potato individually and nestle into embers along the outside of the fire. Turn potatoes every 10 minutes and cook until tender enough to poke with a knife, For approximately 30 minutes. 

Meanwhile, prepare your toppings by opening and draining the canned ingredients. 

Make your lime crema by combining lime juice with mayonnaise and ¼ teaspoon salt. Mix to combine and set aside. 

When the potatoes are ready, use tongs to carefully remove from the fire and set aside to cool briefly. Once they are cool enough to handle, unwrap the foil, and again carefully using tongs, place them directly on to the hot coals. Be vigilant because they burn quickly! Turn the potatoes every five seconds or so until you have a desired char on all sides. Carefully remove from the fire and transfer to a workstation to assemble. 

Cut a lengthwise slit in each potato and mash flesh with a fork. Then add your toppings—black beans, corn, green chilis—and drizzle with lime crema and hot sauce (if using).

These are best enjoyed hot with a good view.  

Makes 4 servings. 


Calories 331

Protein 10 g

Total fat 11 g

Saturated fat 2 g 

Cholesterol 5.8 mg

Carbs 52  g

Fiber 11  g

Total sugars 7g

Added sugars 0 g

Sodium 327  mg

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