Grilled Sweet Potato Packets with Pecan Butter
Elevate your grilling game with these Grilled Sweet Potato Packets with Pecan Butter—a simple yet gourmet recipe perfect for summer barbecues or cozy fall cookouts. Sweet potato slices are tossed with olive oil, salt, and black pepper, then wrapped in foil packets to grill until irresistibly tender. The pièce de résistance is the luscious pecan butter, made with toasted pecans, maple syrup, and a touch of cinnamon, adding a nutty sweetness that perfectly complements the caramelized flavors of the sweet potatoes. With minimal prep time and easy cleanup, this dish is a flavorful, crowd-pleasing side that’s as versatile as it is delicious. Great for tailgating, holiday feasts, or weeknight meals—serve these packets straight from the grill for an unforgettable dining experience!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.25 cup pecans
- 2 teaspoons maple syrup
- 0.25 teaspoon ground cinnamon
- 4 sheets (12-inch each) aluminum foil
Instructions
Preheat your grill to medium heat (about 375°F).
Wash and peel the sweet potatoes, then cut them into 1/4-inch thick rounds.
In a large bowl, toss the sweet potato slices with olive oil, salt, and black pepper until well coated.
Lay out the 12-inch sheets of aluminum foil. Divide the sweet potato slices among the sheets, placing them in the center of each sheet.
To create the packets, fold the foil over the sweet potatoes and seal the edges tightly, ensuring no steam escapes during cooking. Set the foil packets aside.
In a small skillet over medium heat, toast the pecans for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and finely chop the pecans.
In a small bowl, combine the unsalted butter, chopped pecans, maple syrup, and ground cinnamon. Mix until smooth and set aside.
Place the foil packets on the preheated grill. Close the grill lid and cook for 25-30 minutes, flipping the packets halfway through, until the sweet potatoes are tender when pierced with a fork.
Carefully remove the packets from the grill and let them cool for 2-3 minutes before opening (be mindful of the steam).
Serve the sweet potatoes hot, topped with a dollop of the pecan butter. Enjoy!
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
