Click here to discover James’ method for building the ultimate outdoor brick barbecue.
The DIY BBQ Cookbook by James Whetlor (Quadrille, £20) Photography: Sam Folan
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If you are cooking on an indirect heat, preheat the BBQ to a medium heat and have a rack at the ready. If you are cooking the potatoes as an afterburner, nestle the foil wrapped potatoes in the embers.
Pierce the sweet potatoes all over with a fork, then wrap in foil and bake for about 30–40 minutes until cooked through.
While the sweet potatoes are baking, heat the oil in a heavy-bottomed pan and cook the onion and garlic for five to 10 minutes until softened. Add the spices and bay leaf and cook for a further minute until aromatic.
Add the beans and 250ml water and season to taste. Cook for 10–15 minutes or until the water is absorbed, adding a dash of water if the beans dry out too much.
Split the tops of the sweet potatoes and prise them open, then fill each one with the beans and crumble feta over the top.
Arrange the potatoes in a frying pan or metal baking dish and place over the fire to heat through and crisp the bottoms a bit.
Serve in the hot pan or tray, topped with the pumpkin seeds, sour cream, spring onion, coriander and the fresh chillies (if using). Finish with a drizzle of hot sauce, if you like.