grated mozzarella cheese, divided
salt and pepper to taste
Prick skin of sweet potatoes in several places with fork. Wrap each sweet potato separately in aluminum foil. Place on barbecue preheated to high; cook about 45 min., turning over halfway, or until sweet potatoes are tender and cooked through. Remove from barbecue. Cool until comfortable to handle.
Unwrap and lay sweet potatoes on work surface. Slice off "top" of each potato lengthwise, creating a "boat". Scoop out flesh (reserve it), leaving 1/2-in. (1-cm) thick walls in boat. Prepare all 4 sweet potatoes.
In bowl, mash together scooped-out sweet potato flesh, 1/4 cup (60 mL) sour cream, half the green onion, 1/2 cup (125 mL) cheese, salt and pepper. Fill each sweet potato skin with mash. Sprinkle with remaining 1/4 cup (60 mL) cheese.
Place potatoes on heatproof grilling pan or disposable aluminum pan; set back on hot barbecue about 10 min., until heated through. Garnish with remaining 1/4 cup (60 mL) sour cream and green onions to serve.
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