"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well." Cameron cooks the sweet potato in the embers of the charcoal grill at Pontoon. To cook sweet potatoes like this, wrap them in baking paper and then foil and bury them in the coals for about 30 minutes.