Friday, May 31, 2013

Sweet Potato Sweetie Packs (for campfire, grill, or oven)

I love sweet potatoes. They are, hands down, one of my most favorite foods. I will even eat them for breakfast. I could go on Bubba-style (think Forrest Gump) about the many ways I eat them, but I'll spare you!

Last week I was considering food my three year old would likely eat for our camping trip and arrived at an old favorite: grilled ham steak, pineapples, and yams. My grocery store doesn't sell a lot of canned vegetables, which overall is a good thing, but annoying when you want canned yams. Then I remembered that I had two large sweet potatoes in the pantry and also remembered how good my last batch of grilled sweet potatoes was... this would mean that I would not have to go to a second grocery score... score!

I used the same method as before and they tasted AMAZING! They work on the campfire, grill, or in the oven. When we camp I prepare the pack before we leave and put it in a gallon zip bag in the cooler; that way all I have to do is throw it on the coals.

Sweet Potato Sweetie Packs
  • sweet potatoes, sliced (however many you need for your group) - I used two HUGE ones
  • butter (I use Earth Balance spread) - I used about 2 Tbsp.
  • honey (coconut palm sugar or sweetener of choice if vegan) - I used about 1 Tbsp.
  • cinnamon - I used about 1/2 tsp.
  • heavy duty aluminum foil (don't even think about skimping on this!)
  1. Set out a large piece of heavy duty aluminum foil. For two huge sweet potatoes I used a piece that was about 2' long. I also use the wider (18") heavy duty aluminum foil for foil packets.
  2. Smear butter on the aluminum foil, where the potatoes will go.
  3. Place half the potatoes on the foil. Drizzle honey over potatoes, scatter a few pats of butter, and shake on some cinnamon.
  4. Add the remaining potatoes on top.
  5. Gather the long sides of the foil and roll to close. Roll in each short side to form a packet. If I'm camping I put this packet in another sheet of foil to create a second packet around the first.
  6. Cook and enjoy!
    • Campfire: Cook right on top of hot coals for about 40 minutes, flipping and turning about every 10 minutes.
    • Grill: Grill over hot, indirect heat for about 25 minutes.
    • Oven: I've never done it, but I would cook it in a 400°F oven for about 30 minutes.

Mmmm... butter AND honey AND cinnamon!

On the grill (along with a chicken)!

Yummy perfection!

This recipe has been shared on Diet, Dessert, and Dogs' Wellness Weekend, Vegetarian Mamma's Gluten Free Fridays, and Allergy Free Alaska's Whole Food Fridays.

1 comment:

  1. YUM, this would be perfect for our next campfire!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from