Grilled Spicy Sweet-Potato Packs

Name: Grilled Spicy Sweet-Potato Packs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons chili powder; 2 teaspoons chopped fresh thyme; 1 teaspoon fresh-ground pepper; 2 Tbsps ketchup; 1 lime, cut into 6 wedges; 79 milliliters olive oil; 340 grams red onions (about 1 large), peeled, halved, and cut into 1/3-inch-thick wedges; 2 teaspoons salt; 680 grams sweet potatoes (about 2 medium), peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

Grilled Spicy Sweet-Potato Packs is a gluten free and vegan recipe with 6 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 239 calories, 3g of protein, and 12g of fat. The Fourth Of July will be even more special with this recipe. If you have sweet potatoes, thyme, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large bowl, toss sweet potato slices and onion wedges with the olive oil, thyme, ketchup, chili powder, salt, and pepper.

Ingredients you will need

Chili Powder

Sweet Potato

Olive Oil

Ketchup

Pepper

Onion

Thyme

Salt

Equipment you will use

Bowl

Set out six 12- by 14-inch sheets of heavy-duty aluminum foil (see notes) on the counter, shiny side down. Distribute the potato mixture evenly among the sheets, spooning into the center of each sheet. Fold the top edge of each foil sheet down over the potato mixture. Crimp all the edges together to create a tight seal.

Ingredients you will need

Potato

Equipment you will use

Aluminum Foil

Prepare your grill for indirect heat (see "How to set up your grill for indirect heat" below). The temperature inside your grill should be between 350 and 400 (insert a long-stemmed thermometer through lid vent to measure temperature).

Equipment you will use

Kitchen Thermometer

Grill

Place packages on the grill, overlapping slightly if needed, and cover barbecue. Cook until potatoes are tender when pierced, 25 to 30 minutes. If cooking with the Spice-Rubbed Smoke-Roasted Chicken, add to grill during the last 30 minutes of cooking (see notes).

Ingredients you will need

Roasted Chicken

Potato

Equipment you will use

Grill

Remove packages from grill.

Equipment you will use

Grill

Let cool 10 minutes, then serve each packet with a wedge of lime to squirt over the vegetables.

Ingredients you will need

Vegetable

Lime

How to set up your grill for indirect heat.

Equipment you will use

Grill

On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue.

Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.

Equipment you will use

Grill

Frying Pan

On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

Equipment you will use

Grill

Frying Pan