Twice Grilled Sweet Potatoes
You’ve heard of twice baked potatoes, but how about twice grilled? This method is convenient when you want all of your meal components in the same place. Rather than running back and forth from kitchen to patio, you have your meat and potatoes in the same place—all while getting to enjoy your backyard (though you are more than welcome to make these taters the good ‘ole fashioned way in the oven).
These Twice Grilled Sweet Potatoes feature delectably savory flavors, loaded with parmesan and asiago cheeses and topped with a brown-butter-hazelnut-sage sauce.
Ingredients
8 sweet potatoes
Olive oil
2 oz cream cheese, softened
1/4 cup sour cream
6 tbsp. salted butter, divided
1/4 cup heavy cream
1/2 cup grated parmesan, divided
1/4 cup grated asiago, divided
1 tsp dried rosemary
2 tsp Italian seasoning
1/3 cup chopped hazelnuts
2 tbsp. sage leaves, chiffonade
Salt and pepper, to taste
Instructions
Prick each sweet potato with a fork, then lightly drizzle with olive oil and wrap individually in foil. Grill on medium heat for about 30 minutes, rotating occasionally. Grill sweet potatoes until tender when stabbed with a knife or fork.
Remove sweet potatoes from grill. Slice each sweet potato in half the long way and scoop flesh into a medium sized bowl. Leave a thin wall in each sweet potato skin to help the skin keep its shape.
To the sweet potato flesh, add the cream cheese, sour cream, 4 tbsp. of the butter, heavy cream, half of the cheeses, rosemary, Italian seasoning, and salt & pepper to taste. Mash with a potato masher and mix together until creamy and fluffy.
Spoon the sweet potato mixture into each skin. You will most likely have a few skins left over.
To a small skillet, add the remaining 2 tbsp. salted butter. Brown the butter on medium heat, then add the chopped hazelnuts and cook for about 2 minutes. Add the sage leaves and cook for another minute or two, or until sage leaves begin to crisp.
Top each sweet potato with the remaining cheeses and the brown butter hazelnut sage sauce.
Carefully place sweet potatoes onto the top rack of the grill and let bake inside the grill on medium heat for another 10 minutes.
Note: I lined the top rack of my grill with foil before setting sweet potatoes back on.
Enjoy!
Twice Grilled Sweet Potatoes
Ingredients:
- 8 sweet potatoes
- Olive oil
- 2 oz cream cheese, softened
- 1/4 cup sour cream
- 6 tbsp. salted butter, divided
- 1/4 cup heavy cream
- 1/2 cup grated parmesan, divided
- 1/4 cup grated asiago, divided
- 1 tsp dried rosemary
- 2 tsp Italian seasoning
- 1/3 cup chopped hazelnuts
- 2 tbsp. sage leaves, chiffonade
- Salt and pepper, to taste
Instructions:
- Prick each sweet potato with a fork, then lightly drizzle with olive oil and wrap individually in foil. Grill on medium heat for about 30 minutes, rotating occasionally. Grill sweet potatoes until tender when stabbed with a knife or fork.
- Remove sweet potatoes from grill. Slice each sweet potato in half the long way and scoop flesh into a medium sized bowl. Leave a thin wall in each sweet potato skin to help the skin keep its shape.
- To the sweet potato flesh, add the cream cheese, sour cream, 4 tbsp. of the butter, heavy cream, half of the cheeses, rosemary, Italian seasoning, and salt & pepper to taste. Mash with a potato masher and mix together until creamy and fluffy.
- Spoon the sweet potato mixture into each skin. You will most likely have a few skins left over.
- To a small skillet, add the remaining 2 tbsp. salted butter. Brown the butter on medium heat, then add the chopped hazelnuts and cook for about 2 minutes. Add the sage leaves and cook for another minute or two, or until sage leaves begin to crisp.
- Top each sweet potato with the remaining cheeses and the brown butter hazelnut sage sauce.
- Carefully place sweet potatoes onto the top rack of the grill and let bake inside the grill on medium heat for another 10 minutes.
- Note: I lined the top rack of my grill with foil before setting sweet potatoes back on.
- Enjoy!
