Grilled Sweet Potatoes are a sweet and satisfying side dish to any cookout. Like other root vegetables, such as beets and potatoes, they yield their best flavor on the grill.
Stuffed Sweet Potato
Based on the traditional sweet potato casserole, this version returns the mixture to the skin, creating a stuffed potato.
The marshmallow topping is a bit of an unexpected addition, but surprisingly complements this savory dish quite well without being overpoweringly sweet.
Although traditionally being related to American Thanksgiving it is perfect for eating all year around, especially while camping!
4 small sweet potatoes
1/4 cup brown sugar
2 tablespoons (30g) salted butter
1/4 cup orange juice
pinch cinnamon, to taste
5 oz (150g) mini marshmallows
Dutch oven or camp oven
Bake or roast the sweet potatoes until cooked through, about 30 minutes at 350 degrees F (180 degrees C).
May also be wrapped in foil an placed in the coals.
When the sweet potatoes are cool enough to touch, slice in half longways and scoop out the center, leaving enough potato and skin that it still holds it’s shape.
In a bowl combine the sweet potato center, brown sugar, butter, orange juice, and cinnamon, then combine well. Taste and adjust taste with additional sugar, orange juice, cinnamon and/or salt.
Return the stuffing to the sweet potato then top with the marshmallows. To finish the marshmallows on top need to be browned, this can be done in a variety of ways…
Dutch Oven – place the stuffed sweet potatoes in the Dutch Oven then place hot coals only on the top to brown.
Chefs Torch – using a chef’s torch or similar gas flame, brown the top.
Camp Oven – Use a camp oven the brown or broil the stuffed sweet potatoes, this will vary based on style and functionality of camp oven being used.
When browned, serve immediately as the marshmallows can dissolve and become soggy.