GRILLED SWEET POTATOES
I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.
Provided by teetee830
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
- Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g
STUFFED SOUTHWESTERN SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
GRILLED STUFFED SWEET POTATOES
A sensational, simple side to prepare while you already have the grill going for your meat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Prick sweet potatoes several times with fork; place on paper towel in microwave. Microwave on High 8 to 10 minutes, turning potatoes over once halfway through cooking, just until potatoes are almost tender. Let stand 10 minutes.
- Heat gas or charcoal grill. Cut potatoes in half lengthwise. Scoop pulp into medium bowl, leaving a 1/4-inch layer in each half. Mash pulp well. Stir in 2 tablespoons butter, the marmalade and salt. Spoon mixture into potato shells.
- When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals; close grill or cover with tent of foil. Cook 8 to 10 minutes or until thoroughly heated. Top with butter before serving.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 18 g, TransFat 0 g
STUFFED SWEET POTATOES
Provided by Eloise Davison
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bake sweet potato in a 375°F. oven until tender, about 1 hour. Cut thin slice from the top of each potato, lengthwise, and carefully scoop out the insides. Mash. Sauté mushrooms in 4 tablespoons butter. Add to potatoes. Add remaining ingredients except butter. Mix well. Stuff potato skins with the mixture. Dot with remaining butter. Bake in 375°F. oven until brown--about 20 minutes. (This may be baked in a greased casserole instead of the potato skins if desired.)
5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, rotisserie chicken breast, red cabbage, barbecue sauce, green onions
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
- Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
- Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
- Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
- Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
- Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
- Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
- Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 6 grams, Protein 44 grams, Sugar 27 grams
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