Grilled Summer Stuffed Sweet Potatoes​

July 27, 2017
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This shop has been compensated by Collective Bias, Inc. and its advertiser. Thank you guys for reading and supporting the blog when I work with brands that I love! All opinions are mine alone. #VeggieSummerGrilling #CollectiveBias​

Can you believe we're already halfway through summer? We've been taking full advantage of the long summer days doing all our favorite things: swimming, hiking, biking and of course, grilling! ​

If you're entertaining this summer, this recipe is a fun, easy vegetarian option that everyone (even non-vegetarians!) will enjoy. We're grilling sweet potatoes, then stuffing them with things like corn, black beans, feta, cilantro, sour cream and MorningStar Farms® Veggie Pulled Pork (I picked it up at Walmart - it's NEW!). I also picked up a pack of MorningStar Farms® Spicy Black Bean Burgers - which are rated America's #1 Veggie Burger - and some burger makings (buns, slicing tomato, etc.) to have on hand. ​

Ready to shop? Hover over each product in the photo below to click through and purchase!

About a year and a half ago, Mike and I switched to being weekday vegetarians. Now I'm to the point where I don't cook meat at home at all, even on the weekends. (Usually, we indulge if we're out to eat or over at a friend's house, but otherwise, we've transitioned over to full-on vegetarian!). It didn't exactly happen on purpose, but once we started and I realized how easy it was, it felt second nature to cut animal-based protein out all together. And truly, substituting veggies for meat in a meal (like with MorningStar Farms® Veggie Pulled Pork in these sweet potatoes) is easy AND tasty!

• 4 large sweet potatoes, halved​
• Butter
• 1/4 teaspoon cumin
  
• 1/4 teaspoon chili powder
  
• ​Salt and pepper, to taste​
• ​1 tablespoon olive oil
• 1 package MorningStar Farms® Veggie Pulled Pork
• 1 (14-ounce) can black beans
• 1 (14-ounce) can corn
• Crumbled feta cheese, for serving
• Cilantro, chopped, for serving
• ​Sour cream, for serving

Cut eight pieces of heavy duty foil, about 18 X 12 inches; place a potato half onto each piece of foil. Spread cut side of each sweet potato with butter and season with cumin, chili powder, salt and pepper. Fold foil over potatoes and seal tightly.

Grill covered, over medium-high heat for 50 minutes, or until tender, turning once. 

When sweet potatoes are almost done, heat olive oil in a skillet over medium heat. Add the veggie pulled pork (do NOT thaw first, add it straight from the freezer), black beans and corn. Cook, stirring occasionally, 5-7 minutes or until heated through. Remove from heat. 

When the sweet potatoes are done, fluff the insides with a fork. Top with the veggie pulled pork mixture, crumbled feta, cilantro and sour cream. Serve immediately and enjoy!

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