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Preparation time
15 minutes
Total time:
1 hour 10 minutes
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Ingredients
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4 medium-sized sweet potatoes
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125 mL (½ cup) 14% M.F. sour cream
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4 green onions, chopped
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175 mL (¾ cup) grated mozzarella cheese
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To taste, salt and pepper
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Directions
- Preheat barbecue to high.
- Brush each sweet potato.
- Wrap individually in aluminum foil. Pierce the skin in several places with a fork and cook on the barbecue for 45 minutes. Turn over halfway through cooking.
- Remove potatoes from barbecue. Slice off the top off each potato and scoop out the flesh, leaving 1 cm (½ in.) of flesh inside the skin.
- Using a fork, mix together the sweet potato flesh, 60 mL (½ cup) sour cream, 30 mL (2 tbsp.) green onion, 125 mL (½ cup) cheese, salt, and pepper in a bowl.
- Fill each potato skin with this mixture. Sprinkle with remaining cheese.
- Place potatoes on a vegetable grilling pan and cook on barbecue for about 10 minutes.
- Garnish with remaining sour cream and green onions. Serve.
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