Grilled Peachy Sweet Potato And Pork Foil Packs Recipes

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GRILLED SWEET POTATO AND PEPPER FOIL PACK



Grilled Sweet Potato and Pepper Foil Pack image

Looking for a delicious side with an easy clean-up? Then you're going to want to make our grilled sweet potatoes in foil. When selecting sweet potatoes for our BBQ sweet potato dish, select ones that are dark in color. With only six ingredients, our sweet potato foil packets recipe is almost as easy as the clean-up! We love that the sweet potato foil packets are disposable, so you can spend more time enjoying company with family and friends and less time on clean-up duty.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 6

2 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
2 tablespoons butter or margarine, melted
1 tablespoon honey
1/2 teaspoon seasoned salt
1 tablespoon chopped fresh chives

Steps:

  • Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty foil; spray with cooking spray. Place sweet potatoes and bell pepper on center of foil.
  • Mix butter, honey and seasoned salt in small bowl. Drizzle over potato mixture; stir to mix. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packet over medium heat 15 to 20 minutes or until sweet potatoes are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Sprinkle with chives.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 17 g, TransFat 0 g

GRILLED PEACHY SWEET POTATO AND PORK FOIL PACKS



Grilled Peachy Sweet Potato and Pork Foil Packs image

The natural flavor of sweet potatoes is enhanced with peaches and cinnamon. The smoked pork chops provide a nice contrast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 32m

Yield 4

Number Of Ingredients 7

1 large sweet potato, peeled and thinly sliced
Dash of salt
2 tablespoons butter or margarine
4 pork boneless smoked chops
2 medium peaches or nectarines, peeled and sliced
Dash of ground cinnamon
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place one-fourth of the sweet potato slices on one side of each foil piece. Sprinkle with salt. Cut butter into small pieces; sprinkle over sweet potato. Top with pork chops and peaches. Sprinkle with cinnamon.
  • Fold foil over pork mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets 4 to 5 inches from medium heat 20 to 22 minutes or until sweet potatoes and peaches are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with onions.

Nutrition Facts : Calories 245, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 3 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1050 mg

GRILLED POTATO PACKETS



Grilled Potato Packets image

Potatoes require a little extra time on the grill, so remember to give these pouches first dibs on the flames. -Anna Bjornn, Rexburg, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 pounds medium red potatoes (about 7), cut into wedges
1/4 cup thinly sliced green onions
6 slices ready-to-serve fully cooked bacon, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 388mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GRILLED SWEET POTATOES



Grilled Sweet Potatoes image

I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.

Provided by teetee830

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 4

Number Of Ingredients 6

2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or more to taste
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
  • Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g

PORK CHOP PACKS



Pork Chop Packs image

Here's an easy dinner my Grandmother used to make. Pork chops are cooked with sweet potatoes, onions and apple in a little foil packet. Very simple and easy to make for one or for the whole crew. Serve with rice.

Provided by Lara Robinson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 2

Number Of Ingredients 4

2 (1 1/4 inch thick) pork chops
2 large sweet potatoes
2 slices onion
2 apples - peeled, cored and sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay out a piece of aluminum foil large enough to hold the ingredients. Place the pork chops, on the foil, then place the sweet potato, onion and apple over the chops. Fold up and seal each package.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the potato is soft when pricked with a fork. (Note: Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.)

Nutrition Facts : Calories 567.8 calories, Carbohydrate 111.2 g, Cholesterol 33.7 mg, Fat 6.6 g, Fiber 15.9 g, Protein 18.3 g, SaturatedFat 2.4 g, Sodium 272.2 mg, Sugar 33.5 g

HAM & SWEET POTATO PACKETS



Ham & Sweet Potato Packets image

I can my own peaches, so I love making this recipe, shares Janet Ernsbarger of Salina, Kansas. Add a simple salad for a delicious rounded out meal.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 5

2 individual boneless fully cooked ham steaks (5 ounces each)
1 large sweet potato, peeled and thinly sliced
2 canned peach halves
1 tablespoon brown sugar
1 tablespoon butter

Steps:

  • Preheat oven to 350°. Place each ham steak on a double thickness of heavy-duty foil (about 12 in. square). Layer with potato and peach halves. Sprinkle with brown sugar; dot with butter. Fold foil around mixture and seal tightly. Place on a baking sheet., Bake 30-35 minutes or until heated through and potato is tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 437 calories, Fat 15g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 1875mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 4g fiber), Protein 28g protein.

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD



Cantonese Sweet and Sticky BBQ Pork Chops with Apple and Arugula Salad image

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1/2 cup (120 ml) soy sauce
1/4 cup (50 grams) sugar
1/4 cup plus 2 tablespoons (90 ml) hoisin sauce
1/4 cup plus 2 tablespoons (90 ml) ketchup
1/3 cup (80 ml) oyster sauce
2 tablespoons (30 ml)sherry
1 tablespoon minced peeled ginger
1/2 teaspoon Chinese five-spice powder
2 to 4 drops red food coloring, optional (see Cook's Note)
2 pounds (900 grams) pork chops (each at least 1-inch thick)
4 tablespoons (60 ml) honey
Vegetable oil, for greasing
Apple and Arugula Salad, recipe follows, for serving
2 sweet-tart small apples, such as Honeycrisp
7 ounces arugula, preferably organic
1/4 red onion, thinly sliced
2 tablespoons dried cranberries
3 tablespoons (45 ml) fresh lemon juice (from 1 large lemon)
3 tablespoons (45 ml) extra-virgin olive oil
1 tablespoon honey or maple syrup
Pinch each of kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
  • Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
  • Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
  • Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
  • Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
  • For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
  • For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
  • Toss the salad with the dressing and serve immediately.

STEAK AND POTATO WITH GARLIC BUTTER FOIL PACKET DINNERS



Steak and Potato with Garlic Butter Foil Packet Dinners image

Juicy steak, roasted potatoes and a creamy garlic butter make this the best tin foil dinner recipe.

Provided by Elyse

Yield 6

Number Of Ingredients 10

10 red potatoes (diced)
1 onion (diced)
1 1/2 pounds sirloin steak (cut into bite sized pieces)
2 Tablespoons olive oil
Aluminum foil
Salt and pepper, to taste
1/2 cup butter (softened)
1/4 cup fresh parsley (chopped)
2 teaspoons minced garlic
Salt and pepper, to taste

Steps:

  • Heat grill to medium-high heat.
  • In a large mixing bowl, combine diced potatoes, onion and steak.
  • Pour olive oil over the top and toss until well combined.
  • Place 4-6 pieces of foil (approx 12 x 18 in) on a clean working space.
  • Divide steak and potato mixture evenly between foil pieces.
  • Season with salt and pepper, to taste.
  • In a small mixing bowl, combine butter, parsley, garlic, salt and pepper.
  • Divide garlic butter evenly between foil packs and place on top of steak and vegetables.
  • Fold the ends of the foil together and seal open ends closed tightly.
  • Place foil packs on the grill and close lid.
  • Cook for 15 minutes, turning over halfway through, until meat is cooked and vegetables are tender.
  • Carefully open foil packs and serve.

Nutrition Facts : Servingsize 1 serving, Calories 878 kcal, Fat 87 g, SaturatedFat 38 g, Cholesterol 169 mg, Sodium 454 mg, Carbohydrate 18 g, Sugar 7 g, Protein 3 mg

GRILLED PEACHES WITH CITRUS MASCARPONE



Grilled Peaches with Citrus Mascarpone image

Provided by Michael Symon : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 ripe peaches, pitted and halved
1/4 cup honey
2 tablespoons unsalted butter
Zest and juice of 1 lemon or 1/4 cup white wine
8 ounces mascarpone
1/2 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 orange
Juice of half an orange
Whole roasted salted almonds, crushed, for serving
Shortbread cookies, crushed, for serving

Steps:

  • Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
  • Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
  • Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
  • Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
  • (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

GRILLED PEACHY SWEET POTATO AND PORK PACKS



Grilled Peachy Sweet Potato and Pork Packs image

The natural flavor of sweet potatoes is enhanced with peaches and cinnamon. The smoked pork chops provide a nice contrast.

Provided by @MakeItYours

Number Of Ingredients 7

1 large sweet potato, peeled and thinly sliced
Dash of salt
2 tablespoons butter or margarine
4 pork boneless smoked chops
2 medium peaches or nectarines, peeled and sliced
Dash of ground cinnamon
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place one-fourth of the sweet potato slices on one side of each foil piece. Sprinkle with salt. Cut butter into small pieces; sprinkle over sweet potato. Top with pork chops and peaches. Sprinkle with cinnamon.
  • Fold foil over pork mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets 4 to 5 inches from medium heat 20 to 22 minutes or until sweet potatoes and peaches are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with onions.

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