Grilled Sweet Potato and Pepper Packets

Prep Time
Cook Time
Ready In

"I believe this recipe originated on the Betty Crocker web site. It's simple to make on the grill and tastes oh so good. This is a side dish, but during the summer I make it as main dish if I want a meal with no meat or fish. The original recipe specifies yellow bell peppers, but you can easily change that to red or green bell peppers if you want a color that contrasts with the orange sweet potatoes."

Original recipe yields 4 servings


  • Serving Size: 1 (117.4 g)
  • Calories 86.2
  • Total Fat - 6.2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0.9 mg
  • Sodium - 59 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 6.4 g
  • Protein - 0.7 g
  • Calcium - 15.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0 mg

Step 1

Heat grill to medium heat.

Step 2

Cut a piece of foil about 18 x 18 inches square. Lightly spray foil with cooking spray.

Step 3

Place sweet potatoes on foil, top with yellow pepper.

Step 4

Mix together the melted honey, butter, and seasoned salt. Pour over potato/pepper mixture. Toss slightly to distribute honey/butter.

Step 5

Note: You can add the chives to the vegetables now, or wait until after cooking and sprinkle them on top.

Step 6

Fold foil over vegetables and crimp to seal. Make sure you have a tight seal, but allow for circulation and expansion during grilling.

Step 7

Grill 15-20 minutes or until sweet potatoes are tender. Cut open foil packet and sprinkle with chives.

Tips & Variations

No special items needed.