Grilled sweet potatoes

Grilled sweet potatoes

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 363 kcal
, Fat: 16 g
, Carbohydrate: 45 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Baking sweet potatoes

4 sweet potatoes, unpeeled
1 tbsp olive oil


4 pieces aluminium foil
¼ tsp salt
100 g feta, cut into chunks
2 tbsp olive oil
4 sprigs rosemary
50 g dried tomatoes, cut into strips
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How it's done

Baking sweet potatoes

Brush the sweet potatoes with oil. Place on a baking tray lined with baking paper.

Bake for approx. 45 mins. in the upper half of an oven preheated to 200°C. Remove from the oven and allow to cool a little.


Cut open the sweet potatoes lengthwise but do not slice all the way through, season with salt.

Place the potatoes on the foil, fill with the feta and tomatoes, drizzle with oil. Place 1 sprig of rosemary on top of each potato, wrap in the foil.

To grill the peaches

Charcoal/gas/electric grill: Cover and grill the potatoes over/on a low heat (approx. 150°C) for approx. 15 mins.

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