Stuffed sweet potatoes
Prep Time
Cooking Mode
4 sweet potatoes
125 mL (½ cup) cup sour cream
4 green onions
175 mL (¾ cup) cup grated mozzarella cheese
To taste salt and pepper
4 sweet potatoes
125 mL (½ cup) cup sour cream
4 green onions
175 mL (¾ cup) cup grated mozzarella cheese
To taste salt and pepper
Directions
1Preheat barbecue to high.
2Brush each sweet potato.
3Wrap individually in aluminum foil. Pierce the skin in several places with a fork and cook on the barbecue for 45 minutes. Turn over halfway through cooking.
4Remove potatoes from barbecue. Slice off the top off each potato and scoop out the flesh, leaving 1 cm (½ in.) of flesh inside the skin.
5Using a fork, mix together the sweet potato flesh, 60 mL (½ cup) sour cream, 30 mL (2 tbsp.) green onion, 125 mL (½ cup) cheese, salt, and pepper in a bowl.
6Fill each potato skin with this mixture. Sprinkle with remaining cheese.
7Place potatoes on a vegetable grilling pan and cook on barbecue for about 10 minutes.
8Garnish with remaining sour cream and green onions. Serve.
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Personal Note
Personal Note