This appealing side dish from American cuisine can be barbecued and I am sure it will become one of your favorite dishes.
1 3⁄4 Pound, scrubbed and patted dry (4 Medium Sized, 1 1/2 To 1 3/4 Pound)
1 Teaspoon (Wegman'S)
Shredded monterey jack cheese
1⁄2 Cup (8 tbs) (Sargento Fancy, Natural Variety)
Preheat grill on MEDIUM-HIGH.
1. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
2. Wrap each yam in aluminum foil; grill covered until tender, 30-40 min, turning occasionally.
3. Grill peppers until blistered, about 10 min; peel, seed and chop finely*. Brush scallions with olive oil and grill about 8 min, turning occasionally until tender; chop finely. Combine with peppers.
4. Unwrap foil partially when yams are cooked; slit and fluff with fork. Add 2 Tbsp Monterey Jack and 1/4 of grilled chopped peppers and scallions to each yam. Season to taste with salt and pepper. Rewrap yams and grill another 5 minutes to melt cheese. Serve immediately.
*For ease of handling and quick peeling, plunge charred peppers immediately into bowl of ice water.
For spicier flavor, add 1 minced jalapeno pepper and 2 Tbsp chopped fresh cilantro to pepper and scallon mixture in step 2.
Please see video