Grilled stuffed sweet potato

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 206, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 32 G., fiber 2 G., cholesterol 25 mg, sodium 236 mg, sugar 18 G.

This recipe combines two beloved American Thanksgiving dishes: sweet potato pie and twice-baked potatoes. Baked sweet potatoes are cut in half, the flesh is scooped out, mixed with the pie filling ingredients, and then tucked back into the skins along with marshmallows. The heat of the grill will puff up the marshmallows and turn them golden, and the delicious smoky flavor will perfectly balance the sweetness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium sweet potatoes
4 tablespoons unsalted butter
1/4 cup heavy cream
1/4 cup light brown sugar
1 teaspoon pure vanilla extract
16 marshmallows
Special equipment: grill basket (grate)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, marshmallow

Cooking the dish according to the recipe:

Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, dump one chimney starter of burnt briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
Grill the sweet potatoes until tender but still crisp, about 50 minutes. Let cool until handleable, about 15 minutes.

Meanwhile, place the butter in a small skillet and heat over medium-high heat, swirling the pan frequently, until melted and golden brown, about 4 minutes.
Cut the sweet potato in half and scoop the flesh into a large bowl, being careful not to damage the skin. Add the brown butter, cream, sugar, vanilla, and 1/2 teaspoon of salt to the sweet potato in the bowl and mash with a potato masher until smooth.
Place the potato skins in a grill basket, spoon the filling into the skins, and top with 2 marshmallows. Do not cover the basket. Place on the grill rack, cover, and grill until the filling is heated through and bubbly around the edges and the marshmallows are golden, about 10 minutes. Let cool for about 5 minutes and serve. To save time, you can microwave the sweet potatoes first and finish grilling them (but the skins will not be as crispy and flavorful).

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