Jacked sweet potato

Light the barbecue.

Clean the potatoes, place each potato on a piece of aluminum foil and fold well.

Place the potatoes between the hot coals at the edge of the barbecue.

Roast about 40 minutes with the lid on the barbecue. Turn halfway. After 30 minutes, check that they are done by piercing with a fork.

If the fork fits easily, the potatoes are done. Take them carefully out of the coals and lay on a large scale.

Carefully loosen the foil (watch out for the hot steam) and let it cool slightly.

Meanwhile, cut the spring onions in thin rings and finely chop the chives and leaves of fresh mint. Crumble the feta. Mix the onion, feta and herbs through the cottage cheese.

Cut the potatoes crosswise into the cheese mixture. Sprinkle with the sriracha and sprinkle with freshly ground pepper and salt.