An easy yet tasty vegetarian and vegan barbecue recipe - grilled sweet potatoes stuffed with fresh peaches. Recipe courtesy of Bush's® Beans.
Ingredients:
- 1 28 ounce can vegetarian baked beans
- 4 sweet potatoes
- 2 peaches, sliced
- 1/2 cup onion, diced
- salt and pepper to taste
Preparation:
Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft.Cut eight 12-inch squares of heavy duty aluminum foil. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place one potato half on each foil square.
Mix baked beans, peaches, onion and reserved sweet potato into a bowl and season with salt and pepper. Place mixture in potatoes. Bring up top and bottom edges of foil, leaving a little space for steam expansion during cooking.
Seal potatoes in foil and place on the grill. Cook 20 minutes over indirect heat, or until warmed throughout.
