What about blue or green eggs?.
(If using a grill, remove the cooking grate, and set it aside while positioning the sweet potatoes.)If desired, individually wrap each sweet potato in a sheet of aluminum foil..
When the flames from the fire subside and the coals are covered in a thick layer of gray ash, about 15 minutes, arrange half of the coals in an even bed.Nestle the sweet potatoes into the coals, and use a sturdy metal spatula to scoop the remaining embers over and around the sweet potatoes to completely bury them.Cook, undisturbed, about 20 minutes.. Use the spatula to scrape away the embers.
Insert a cake tester or paring knife into 1 sweet potato to test for doneness.(Likely the bottom part of the sweet potato that was resting on the bed of coals will be more cooked and charred than the top.)
Use tongs to flip sweet potatoes over and bury them again in embers.
Cook until sweet potatoes are tender throughout and caramel bubbles from cracks in the skin, 20 to 40 minutes.While the broth cooks, you'll want to prep all.
And luckily, Justin has a helpful trick for removing the stems from the parsley.Grab a perforated or slotted spoon, insert the sprig into one of the holes, and pull it through.
This will separate the leaves from the stem and save you a ton of time.With the tarragon, on the other hand, you'll want to be more gentle when removing the leaves with your fingers to avoid bruising them.. Make sure to use a sharp.