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Grilled Sweet Potatoes Recipe Video
|Yams||1 3⁄4 Pound, scrubbed and patted dry (4 Medium Sized, 1 1/2 To 1 3/4 Pound)|
|Olive oil||1 Teaspoon (Wegman'S)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs) (Sargento Fancy, Natural Variety)|
Calories 302 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 12.5 mg4.2%
Sodium 212.7 mg8.9%
Total Carbohydrates 57 g19.1%
Dietary Fiber 8.8 g35.4%
Sugars 1.6 g
Protein 6 g12.9%
Vitamin A 24% Vitamin C 90.4%
Calcium 14.5% Iron 8.2%
*Based on a 2000 Calorie diet
Preheat grill on MEDIUM-HIGH.
1. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
2. Wrap each yam in aluminum foil; grill covered until tender, 30-40 min, turning occasionally.
3. Grill peppers until blistered, about 10 min; peel, seed and chop finely*. Brush scallions with olive oil and grill about 8 min, turning occasionally until tender; chop finely. Combine with peppers.
4. Unwrap foil partially when yams are cooked; slit and fluff with fork. Add 2 Tbsp Monterey Jack and 1/4 of grilled chopped peppers and scallions to each yam. Season to taste with salt and pepper. Rewrap yams and grill another 5 minutes to melt cheese. Serve immediately.
*For ease of handling and quick peeling, plunge charred peppers immediately into bowl of ice water.
For spicier flavor, add 1 minced jalapeno pepper and 2 Tbsp chopped fresh cilantro to pepper and scallon mixture in step 2.
Please see video