This is a lot like a grilled sausage and pepper hoagie, with healthy sweetpotatoes substituting for the bread. And the entire recipe is cooked on the grill, including the sweetpotatoes themselves! The net-net is a hearty, smoky, cheesy, and satisfying meal, perfect for family, friends, and backyard barbecues.
Serves 4
Ingredients:
Four 12-ounce orange- or yellow/white-fleshed sweetpotatoes, or a combination
4 links Italian sausage, bratwurst, or other fresh (uncooked) sausage
3 bell peppers, thinly sliced
1 small onion, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
12 slices provolone or mozzarella cheese
Mustard or honey mustard, for serving (optional)
Instructions:
PrehHeat a grill to medium-high.
Wrap the sweetpotatoes in foil (or not if you prefer them more charred and smoky) and arrange them on the grill. Cover and cook, turning occasionally, until tender, 40 to 60 minutes.
After about 15 minutes, add the sausages to the grill and cook until charred, 4 to 5 minutes per side.
Meanwhile, arrange two 12-by-18-inch sheets of foil on a work surface and divide the peppers and onion between them.
Remove the sausages from the grill and divide them between the sheets of foil. Drizzle with the olive oil and sprinkle with the salt and pepper. One sheet at a time, bring up the sides of the foil and seal the ends and edges, loosely encasing the sausages, peppers, and onions.
Add the foil packets to the grill and cook until the sausages are cooked through and the peppers and onions are tender, about 15 minutes. Remove the packets and set aside, unopened, until the sweetpotatoes are done.
Split the sweetpotatoes and top with the cheese. Add the sausages, peppers, and onion. Serve mustard, if using, on the side.
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