Name: Grilled Sweet Potatoes with BBQ Baked Beans and Cilantro Cream
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 large sweet potatoes; 2 tablespoons sunflower seed oil; 1 red onion, diced; 2 cloves garlic, minced; 1 (15 ounce) can black beans, drained; 1 cup barbeque sauce; 6 ounces plain yogurt; 2 tablespoons minced shallots; 0.25 teaspoon salt; 1 tablespoon lemon juice; 0.5 cup cilantro leaves, plus more for garnish; Reynolds Wrap® Aluminum Foil

Grilled Sweet Potatoes with BBQ Baked Beans and Cilantro Cream

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Veggie lovers delight in these sweet potatoes from Jodi Moreno of What's Cooking Good Looking. Baked using Reynolds Wrap® Aluminum Foil, stuffed with simmering BBQ black beans and finished with a crisp yogurt-based cilantro cream, you won't be able to resist this flavorful dish.

Recipe by Reynolds KitchensR

Updated on September 26, 2022

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

2 large sweet potatoes
2 tablespoons sunflower seed oil
1 red onion, diced
2 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 cup barbeque sauce
6 ounces plain yogurt
2 tablespoons minced shallots
¼ teaspoon salt
1 tablespoon lemon juice
½ cup cilantro leaves, plus more for garnish
Reynolds Wrap® Aluminum Foil

Directions

Preheat the grill to medium heat.
Wrap the sweet potatoes in Reynolds Wrap® Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve.
Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients.
Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated.
Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.

Reynolds Kitchens Tip

Use Reynolds Wrap(R) Aluminum Foil while grilling to keep the potato moist and flavorful with the caramelized juices.

Nutrition Facts (per serving)

986	Calories
17g	Fat
187g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 986
% Daily Value *
Total Fat 17g	21%
Saturated Fat 3g	13%
Cholesterol 5mg	2%
Sodium 2823mg	123%
Total Carbohydrate 187g	68%
Dietary Fiber 31g	109%
Total Sugars 60g
Protein 26g
Vitamin C 31mg	153%
Calcium 410mg	32%
Iron 8mg	42%
Potassium 2836mg	60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.