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11 April, 2018

Grilled Sweet Potatoes

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  • 4 sweet potatoes
  • 1 jalapeno pepper
  • 4 scallions, trimmed
  • 1 Tbsp olive oil
  • 4 Tbsp of butter
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 cup Monterey Jack cheese, shredded



Wrap cleaned potatoes in foil and grill for 45 minutes over medium heat on a closed grill. Turn occasionally.

Grill peppers for 10 minutes, turning often to char on all sides.

Seal peppers in a plastic bag to steam for 10 minutes.

Brush scallions with oil and grill for 8 minutes, turning often.

Peel and seed peppers.

Finely chop peppers and scallions. Combine in a small bowl.

Partially unwrap potatoes and slit along the top.

Fluff the potato flesh with a fork.

Season the potato with 1 Tbsp of butter and 1/8 tsp of salt and pepper.

Sprinkle each potato with the pepper scallion mixture.

Top each potato with 1/8 cup of cheese.

Return each topped potato to the grill to cook for an additional 15 minutes to melt the cheese.

Serves 4.

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