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Grilled Sweet Potato Pouches

Simple. Delicious. A real favourite.


  • 1 9-inch square of heavy-duty aluminium foil, lightly buttered
  • 2 tbsp onion, chopped
  • 1 sweet potato, peeled and cut into 1/4-inch slices
  • 1 tbsp melted butter
  • 1/2 tsp Worcestershire sauce
  • 1 tsp dried parsley flakes
  • Salt and black pepper to taste
  • 4 or 5 pecans, broken coarsely
  • 2 tbsp grated cheese (I like a strong cheddar)


Heat the outdoor grill.

Place the potato in the middle of the square of buttered foil and sprinkle the onion on top.

Whisk together the melted butter, Worcestershire sauce, parsley flakes and salt and black pepper to taste. Drizzle this over the top of the potato and onions.

Fold the foil up around the potatoes, sealing them in completely. What I do is make a fold down the centre and then crimp the ends.

Next, place on the hot grill for 20 to 25 minutes until tender.

Open the top of the foil and sprinkle with the cheese and pecans. Grill for about 5 minutes longer to melt the cheese and lightly toast, then serve hot!

Recipe by The English Kitchen