Sweet Tater Packets 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

SOUL SWEET 'TATERS



Soul Sweet 'Taters image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h40m

Yield 10 servings

Number Of Ingredients 10

4 medium sweet potatoes (about 1 3/4 pounds)
1 cup granulated sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup packed dark brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
6 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F.
  • Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth.
  • Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
  • Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes.

KIELBASA-SWEET POTATO FOIL PACKETS



Kielbasa-Sweet Potato Foil Packets image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 pound fully cooked kielbasa, cut into 1-inch pieces
2 small sweet potatoes, peeled and cut into 1/2-inch chunks
1 large sweet onion, cut into 1-inch chunks
4 stalks celery, cut into 1 1/2-inch pieces, plus celery leaves for topping
2/3 cup dried apricots
6 sprigs thyme
3 tablespoons extra-virgin olive oil
1 1/4 cups fresh orange juice (from about 2 oranges)
Kosher salt and freshly ground pepper
1/4 cup sherry vinegar

Steps:

  • Preheat a grill to medium. Toss the kielbasa, sweet potatoes, onion, celery, apricots and 4 thyme sprigs in a large bowl with 2 tablespoons olive oil. Drizzle with 1/4 cup orange juice and season with 1/2 teaspoon salt and a few grinds of pepper.
  • Tear off four 24-inch sheets of foil and fold each in half. Pile the kielbasa mixture on one side of each foil sheet. Fold the foil over and crimp the edges to seal well. Grill the packets, rotating them occasionally so they don't burn, until the vegetables are tender, 18 to 22 minutes.
  • Meanwhile, combine the vinegar with the remaining 1 cup orange juice, 1 tablespoon olive oil and 2 thyme sprigs in a medium skillet; season with 1/4 teaspoon salt. Bring to a boil and cook until syrupy and reduced to about 3 tablespoons, 5 to 7 minutes. Discard the thyme. Open the foil packets, drizzle with the sauce and sprinkle with celery leaves.

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  • Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
  • To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese.
  • Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet.


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