Grilled Sweet Potato and Pepper Foil Pack

What a colorful side dish! A touch of honey and a snip of chives are its flavorful partners. MORE+ LESS-

By Betty Crocker Kitchens

April 30, 2015

medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces

medium yellow bell pepper, cut into 1-inch pieces

tablespoons butter or margarine, melted

tablespoon honey

1/2

teaspoon seasoned salt

tablespoon chopped fresh chives

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1

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.
2

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.
3

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.

For the best flavor, buy sweet potatoes that are dark orange in color. Because they don't store well, keep them in a cool, dry, dark place for up to one week. They shouldn’t be refrigerated.
For easy preparation, make these sweet potatoes in a disposable foil pan. Just cover with foil, then grill according to the recipe.
Sweet potatoes are an excellent source of beta-carotene, an antioxidant thought to reduce cancer risk.