Grilled Hasselback Sweet Potatoes

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 16 oz. bacon, chopped
  • 2 tbsp chopped fresh rosemary
  • 4 tsp pure maple syrup
  • 16 small sweet potatoes, pierced with a fork
  • 3 cups shredded mozzarella
  • 2 cups shredded Parmesan
  • Cooking spray, for coating foil

Directions

  1. In a large nonstick skillet, cook the bacon over medium heat, stirring often, until some of the fat renders, 1-2 minutes. Add the rosemary and maple syrup and cook, stirring often, until the bacon is browned and crisp, 6-8 minutes; season. Using a slotted spoon, transfer to a paper towel-lined plate; reserving the drippings.

  2. In batches, microwave the potatoes until tender, 5-7 minutes per batch; let cool slightly. Slice the potatoes Hasselback-style (cutting thin slices crosswise almost all the way through).

  3. Stuff the cooked bacon and cheese between the slices. Wrap individually in foil sprayed with cooking spray. Grill on a charcoal grill, until the cheeses melt.

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