Grilled Stuffed Sweet Potatoes
Behind the Recipe
Can’t Get Enough of These Sweet, Sweet Potatoes
We don't know about you, but we are constantly in the kitchen and around the grill. Even when summer has passed and many people have put their grills into hibernation, we’re still looking for ways to get out and fire up something tasty–even during the holidays!
The Fall and Winter holidays are a delightful time of year to grill because it's all about family and friends. And this recipe for grilled stuffed sweet potatoes is the perfect dish to show your loved ones how much you care.
Compared to your average baked potato, there are a few added steps involved in this recipe, but don’t worry. Just because it takes a little extra love to pull off doesn’t make it difficult. In fact, this is an easy dish you can go to again and again.
Whether you're assigned a side dish to bring to "Friendsgiving", whipping up a winter feast, or just in the mood for a really tasty sweet potato dish, this recipe for grilled stuffed sweet potatoes hits the spot.
- 4 medium sweet potatoes
- 4 tbsp butter (unsalted)
- ¼ c heavy cream
- ¼ c packed light brown sugar
- 1 tsp pure vanilla extract
- Kosher salt
- 16 marshmallows, medium to large
- Prepare your grill for medium-high indirect heat. If you have a gas grill with 3 or more burners, bring all the burners to medium-high heat, and after 15 minutes, turn off one of the middle burners (leaving the remaining burners on) to create an indirect heat zone.
- While your grill heats, gather your ingredients, and wash the exterior of your sweet potatoes.
Place your sweet potatoes over indirect heat, and grill for about 50 minutes. You want them cooked through, while still holding their shape. Use a fork or knife to check for tenderness.
Pull your potatoes off the grill and allow them to cool until you can handle them safely (about 15 minutes).
Put 4 tbsp of unsalted butter in a small skillet over medium-high heat for about 4 minutes. Stir and swirl the butter often until it’s fully melted and has turned golden brown.
Cut the potatoes in half lengthwise. Then take a spoon and scoop out the interior into a large bowl, being careful to keep the potato skins intact.
Add your brown butter, ¼ c heavy cream, ¼ c packed light brown sugar, 1 tsp pure vanilla extract, and pinch of kosher salt in with the removed sweet potato, and mash with a fork or potato masher until smooth.
Line up the empty potato skins on an open grill basket or a mesh grill tray. Then spoon the filling back into the skins, and top with medium/large marshmallows.
Place your grill basket (open, not closed) or tray back on the grill over indirect heat, cover, and cook for about 10 minutes until the filling is hot and bubbling around the edges and the marshmallows appear golden.
Let your stuffed potatoes cool for about 5 minutes, and serve.