Loaded Grilled Sweet Potatoes
Everyone loves baked potatoes because they’re so easy to customize, making them perfect for gatherings. It’s officially grilling season and, while your grill is already hot, why not throw those potatoes on there? It’s a totally hands-off method that imparts a subtle smokiness, and you can prepare all your add-ins while they cook. I love sweet potatoes because they have a great flavor on their own, but feel free to substitute large Russets or Yukon Golds.
WHAT YOU NEED
- 4 large sweet potatoes
- 2 tablespoons olive oil
- Kosher salt
- ½ stick (4 tablespoons) butter, softened
- Zest of 1 lime
- 1 teaspoon chili powder
- 2 tablespoons pickled jalapeños (store bought is fine)
- ½ cup Cacique Crema Mexicana
- ½ cup crumbled Cacique Queso Fresco
- One 9-ounce package Cacique Chorizo (beef, pork, or soy)
- 2 scallions, thinly sliced
- Fresh cilantro for garnish
HOW TO MAKE IT
- Prepare a gas or charcoal grill with a medium-high flame on one side and no flame on the other. Close the lid and bring the temperature to 400F.
- Tear 4 sheets of aluminum foil, large enough to fully wrap around the potatoes. Set a potato in the center of each, then lightly coat with olive oil and season with salt. Tightly wrap the foil around each, and then prick the foil wrapped potatoes all over with a fork (making sure you prick the potatoes as well, and not just the foil) to allow steam to escape.
- Place the foil wrapped potatoes over indirect heat. Close the grill and cook for 45 minutes to 1 hour, rotating the potatoes every 15 minutes or so. The potatoes are done when they’re easily pierced with a fork.
- As the potatoes cook, combine the butter, lime zest, chili powder, and ½ teaspoon kosher salt in a bowl and whip with a fork until evenly incorporated and light. Separately, mince the jalapeños and stir to combine with the Cacique Crema Mexicana.
- Set a medium skillet over medium heat and spread the Cacique Chorizo in a single, even layer. Cook it gently for about 10 minutes, stirring occasionally, until it’s crumbled and cooked through. Once cooked, move it into a bowl.
- Allow the potatoes to cool for a few minutes in their foil packets, then carefully unwrap. Cut into the center and fill each with chili-lime butter, pickled jalapeño crema, Cacique Chorizo, crumbled Cacique Queso Fresco, and scallions. Garnish with fresh cilantro.
