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Prep 35min
Total35min
Servings4
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Ingredients
2
large dark-orange sweet potatoes (about 12 oz each)
2
tablespoons butter or margarine, melted
2
tablespoons orange marmalade
1/2
teaspoon salt
Butter, if desired
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Steps
1
Prick sweet potatoes several times with fork; place on paper towel in microwave. Microwave on High 8 to 10 minutes, turning potatoes over once halfway through cooking, just until potatoes are almost tender. Let stand 10 minutes.
2
Heat gas or charcoal grill. Cut potatoes in half lengthwise. Scoop pulp into medium bowl, leaving a 1/4-inch layer in each half. Mash pulp well. Stir in 2 tablespoons butter, the marmalade and salt. Spoon mixture into potato shells.
3
When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals; close grill or cover with tent of foil. Cook 8 to 10 minutes or until thoroughly heated. Top with butter before serving.
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Make prep easy: Use a serrated knife to halve potatoes and a grapefruit spoon to scoop potato pulp from the skin. Once stuffed, the potato shells can be covered and refrigerated until ready to grill.
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