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Grilled Stuffed Sweet Potatoes

Source of Recipe


Chef Jack McDavid






List of Ingredients



• 4 medium sweet potatoes
  
• 1 (28-ounce) can country-style baked beans
  
• 2 peaches, sliced
  
• 1/2 cup diced onion
  
• 3 bacon strips, cooked and chopped
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on HIGH for 10 minutes or until soft.
   
   
2. Cut eight 12-inch squares of heavy-duty aluminum foil. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potatoes' cavities, dividing evenly among the 8 halves.
   
   
3. Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill. Cook 20 minutes over indirect heat, or until warmed throughout.
   
   Serve with lemon- or citrus-flavored pork, chicken or white fish such as halibut.
   
   Makes 8 servings.