Grilled Stuffed Sweet Potatoes

Side Dishes


Kid Approved Under 6 ingredients For the Barbecue Vegetarian Without peanuts Without nuts Without gluten Without Eggs High Fibre

Nutritional Facts Per Serving

7 g
30 g
4 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 9 g
    • Saturated fat  6 g
  • Cholesterol 20 mg
  • Sodium  330 mg
  • Carbs 30 g
    • fiber  4 g
    • Sugar  9 g
  • Protein 7 g


  • 4 medium sweet potatoes
  • 1/2 cup (125 mL) 14% sour cream, divided
  • 4 green onions, finely chopped, divided
  • 3/4 cup (175 mL) grated mozzarella cheese, divided
  • salt and pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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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