Grilled Sweet Potato and Pepper Packets
Servings
Prep Time
Cook Time
Ready In
Recipe: #684
October 17, 2011
"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."
Ingredients
Nutritional
- 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.
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