Stuffed Sweet potatoes & pepper sauce

Stuffed Sweet potatoes & pepper sauce

Stuffed Sweet potatoes & pepper sauce
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  • Serves4 to 6
  • Prep time30 min
  • Cook time45 min
  • Timeout1 hour
  • FreezingFreezes well

Ingredients

  • 4 large sweet potatoes, washed
  • Salt & pepper, as preferred
  • A drizzle of vegetable oil
  • 1 1/2 cup of gouda cheese, grated
Papillote (cooking in a packet)
  • 1 can (540 ml) of black beans, rinsed and strained
  • 1 box (227 g) of white mushrooms, quartered
  • 1 green pepper, diced
  • 1 jalapeno pepper, cored and chopped
  • 1/2 red onion, chopped
  • 1 tablespoon of olive oil
  • 2 tablespoons of melted butter
Pepper sauce
  • 1/2 cup of sour cream
  • 1/2 cup of grilled peppers, diced
  • 1 lime’s juice
  • 1/4 cup of fresh chives, chopped

Steps

  1. Heat the barbecue to medium heat, regulate at approximately 400 °F.
  2. Slice the sweet potatoes length-wise, season and baste with oil then wrap each piece with an aluminum foil.
  3. Lay the potatoes on the top grill, sliced half facing down, and cook for 45 minutes.
  4. Combine all the “papillote” ingredients and make the cooking packet.
  5. Add the packet to the very warm grill and cook for 20 minutes.
  6. Blend all the pepper sauce ingredients with a hand-held mixer then set aside.
  7. Unwrap the sweet potatoes. Open the vegetable packet and add the cheese then garnish each potato half. Drizzle with the pepper sauce and serve.
Recipe published on August 19, 2018

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