Its been lovely and warm this week. Time to crack open the BBQ and do whatever you can to keep the kitchen cooler. We love these Grilled Sweet Potato Packets in the Summer. Not only can you cook them on the BBQ, but they are also quite, quite delicious and simple to do.
Everything simply gets piled onto a sheet of buttered aluminum foil. Peeled and sliced sweet potatoes . . . chopped onion . . .
A drizzle of melted butter and Worcestershire sauce, some parsley, salt and black pepper. You could also add some garlic if you wanted to . . .
The foil then gets closed up around the mixture and the packets placed onto a heated outdoor grill (or into a heated oven if you wish) and grilled for about 20 minutes . . .
Until the potatoes and onions are sweet and tender . . . so good . . .
The packets are opened and then sprinkled with some cheese and chopped toasted pecans and briefly returned to the grill to melt . . .
Voila!! You have a scrumptious side dish that everyone will love. This goes wonderfully with grilled chicken or fish.
Instructions are given for one serving, but this means that you can increase to feed as many people as you want to feed. You can also make up the packets ahead of time and bring them with you to the camp ground or picnic spot. Let's face it, these are delicious no matter what is on the menu or where you choose to cook and eat them.
*Grilled Sweet Potato Pouches*Serves 1Printable Recipe Instructions are given for one serving. Just multiply to serve more. Simple. Delicious. A real favorite.
For each serving:1 9 inch square of heavy duty aluminum foil, lightly buttered2 TBS chopped onion1 sweet potato, peeled and cut into 1/4 inch slices1 TBS melted butter1/2 tsp worcestershire sauce1 tsp dried parsley flakessalt and black pepper to taste4 or 5 pecans toasted2 TBS grated cheese
Heat the outdoor grill. Place the potato and onion in the middle of the square of buttered foil. Sprinkle the onion on top. Whisk together the melted butter, sorcestershire sauce, parsley flakes and salt and black pepper to taste. Drizzle over top of the potato and onions. Fold the foil up around the potatoes, sealing them in completely. What I do is make a fold down the center and then crimp the ends. Place on the hot grill for 20 to 25 minutes until tender. Open the top of the foil. Sprinkle with the cheese and pecans. Grill for about 5 minutes longer to melt the cheese and lightly toast. Serve hot.
Note: Alternately these can be baked in a hot oven (200*C/400*F/ gas mark 6) for the same amount of time. At the end, sprinkle with the cheese and pecans and pop under a heated grill/broiler for a few minutes to melt the cheese.
Nothing could be simpler, easier or tastier with the added bonus being that there is NO washing up! I can really go for that on a hot summer's day! Bon Appetit!
