(Though be warned that the latter is a heavier dessert wine, so you'll want to serve less of it in the glass.).

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.

Carefully lift sweet potatoes from coals, and place on a heatproof plate.

Let cool 5 minutes; use a clean dish towel or pastry brush to wipe away any ashes or burned skin.red onion, minced.

Combine warm water, sugar, and yeast in a small bowl.Let stand until foamy, about 10 minutes.

Add 1/4 cup oil to yeast mixture, and stir to combine.. Stir together 3 1/4 cups flour and 2 1/2 teaspoons salt in a large bowl, and make a well in center of dry ingredients.Pour yeast mixture into well and gradually incorporate with a wooden spoon.