Grilled Stuffed Sweet Potatoes

sweet potatoes

Sweet potatoes make the perfect vessel for a barbecue dinner.

Grilled Stuffed Sweet Potatoes
Yields: 4 servings
  • 2 large sweet potatoes, halved
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
  • 1 pound pulled smoked chicken
  • 6 slices bacon, cooked and crumbled
  • 1⁄4 cup chopped green onion
  • Cucumber Coleslaw
  • White Barbecue Sauce (recipe follows)
  1. Preheat grill to 400°.
  2. Wrap sweet potato halves in foil, and place over indirect heat. Grill, covered, until slightly tender, about 15 minutes.
  3. Remove foil; brush skins with oil, and season with salt and pepper. Place cut side down over indirect heat; grill, covered, for 5 minutes. Turn, and cook until tender, 5 to 10 minutes more.
  4. Carefully remove from grill. Slice along center of potatoes, and push in edges to create bowls. Serve
  5. with smoked chicken, bacon, green onion, Cucumber Coleslaw, and White Barbecue Sauce.

White Barbecue Sauce
Yields: 1½ cups
  • 1 (6-ounce) container nonfat Greek yogurt
  • 1⁄2 cup light mayonnaise
  • 1 1⁄2 tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Creole seasoning
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 to 3⁄4 cup water
  1. In a small bowl, whisk together yogurt, mayonnaise, vinegar, horseradish, Creole seasoning, and pepper until smooth. Whisk in water until desired consistency is reached.

Cucumber Coleslaw
Yields: 20 servings
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon ground cumin
  • 12 cups shredded green cabbage (1 small head)
  • 4 cups shredded red cabbage (1⁄2 small head)
  • 2 cups shredded carrot (4 medium carrots)
  • 1 cup shredded English cucumber
  1. In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and cumin until smooth. Stir in cabbages, carrot, and cucumber until combined. Refrigerate until ready to serve.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!


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