Preheat a charcoal or gas grill for direct cooking over medium heat (375 degrees). Meanwhile, scrub sweet potatoes; pat dry. Pierce all over with a fork. Place potatoes on a microwave-safe plate. Microwave on HIGH 9 to 10 minutes or just until potatoes begin to soften.
It's a BLT meets chicken bacon ranch, meets sweet potato. Try grilling your sweet potatoes and topping them with crisp cooked bacon, ranch dressing, and tomatoes.
Servings and Ingredients
|4 medium sweet potatoes|
|6 slice(s) thick-cut bacon|
|½ medium red onion, cut into thin strips|
|1 c. cherry tomatoes|
|½ c. Hy-Vee ranch salad dressing|
|Hy-Vee black pepper, coarsely ground|
|Fresh thyme, or chives, for garnish|
Things To Grab
- Charcoal or gas grill
- 12-inch cast iron skillet
- Paper towels
Grill partially cooked sweet potatoes 15 to 20 minutes or until fork tender, turning frequently. Meanwhile, arrange bacon slices in a single layer in a 12-inch cast iron skillet. Place skillet on grill rack; cook 10 to 13 minutes or until desired doneness, turning frequently. Remove bacon from skillet; drain on paper towels. Chop; set aside.
Add onion to bacon drippings in skillet. Cook 4 to 5 minutes or until crisp-tender and slightly charred, stirring frequently. Add tomatoes to skillet with onion; cook 30 seconds. Remove skillet from grill.
To serve, cut potatoes lengthwise, without cutting all the way through. Pinch sides together to squeeze and open center. If desired, fluff potatoes with a fork and mound slightly. Drizzle with ranch dressing. Top with bacon and onion mixture. Lightly sprinkle with pepper. Garnish with thyme if desired.
Hy-Vee Test Kitchen