Smoky Sweet Potato Skins – A Southern Grill Appetizer with a Twist

Allergens

Dairy, Egg (in sour cream), Gluten (if using gluten-containing ingredients)

Ingredients

• 4 large sweet potatoes, washed and dried
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 6 strips bacon, cooked and crumbled
• 2 green onions, finely chopped
• 1 tbsp chives, finely chopped (optional)
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Preheat your grill to medium high heat (about 375°F).
2. Pierce each sweet potato several times with a fork, then wrap them in aluminum foil.
3. Place the wrapped sweet potatoes on the preheated grill and cook for 40 45 minutes, or until they are tender when pierced with a fork.
4. Carefully remove the sweet potatoes from the grill and let them cool for about 10 minutes. Then, cut off the tops and scoop out the flesh, leaving a thin shell. Reserve the flesh for another use or discard.
5. Slice the sweet potato skins in half lengthwise. Brush the insides with olive oil, season with salt and pepper, and place them on the grill skin side down.
6. Grill the sweet potato skins for 4 5 minutes until they are golden brown and crispy. Flip and repeat on the other side.
7. Remove the skins from the grill and let them cool slightly.
8. Spread a generous layer of sour cream onto each skin, followed by shredded cheddar cheese, crumbled bacon, green onions, chives (if using), smoked paprika, and cayenne pepper (if using).
9. Place the stuffed skins back on the grill for 2 3 minutes until the cheese is melted and bubbly.
10. Remove from the grill and serve immediately.

Chef’s Insight

Grilling the sweet potatoes first imparts an unforgettable smokiness that sets this dish apart from other sweet potato recipes.

Notes

This recipe can be easily doubled or tripled to accommodate larger groups.