Sweet Potato and Bacon Foil Packs with Fontina Cheese
These sweet potato and bacon foil packs combine tender cubed sweet potatoes with crispy bacon pieces, all seasoned with maple syrup and a hint of cayenne. The mixture is wrapped in foil and grilled or baked until the potatoes are perfectly tender, then topped with melted Fontina cheese and fresh green onions. Perfect for outdoor grilling or easy weeknight dinners, these individual packets make cleanup a breeze while delivering bold, smoky-sweet flavors that please both kids and adults.
Ingredients
- 2 tablespoons butter, melted
- 1 tablespoon real maple syrup
- ½ teaspoon salt
- ⅛ teaspoon ground red pepper (cayenne)
- 1 ½ lb sweet potatoes, peeled and cut in 1-inch pieces
- 3 slices bacon, chopped
- 1 cup shredded Fontina cheese (4 oz)cheddar cheese1:1common
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- 2 tablespoons green onions, chopped
Instructions
- 1
Heat gas or charcoal grill and cut 2 sheets of heavy-duty foil, then spray with cooking spray
- 2
Mix melted butter, syrup, salt and red pepper in medium bowl
- 3
Add potatoes and bacon to butter mixture and stir until evenly coated
- 4
Divide mixture evenly among foil sheets
- 5
Bring up 2 sides of foil so edges meet and seal with tight folds, allowing space for heat circulation
- 6
Place packs on grill over medium heat, cover and cook for 12 minutes
- 7
Rotate packs and cook 10 to 12 minutes longer until potatoes are tender
- 8
Remove packs from grill and cut large X across top of each pack
- 9
Carefully fold back foil and sprinkle potatoes with cheese
- 10
Loosely close packs and let stand until cheese melts
- 11
Garnish with green onions before serving
Tips
Make sure to leave space in the foil packets for heat circulation and steam expansion to ensure even cooking
Test potato tenderness by carefully opening one packet and piercing with a fork before adding cheese
For extra crispy bacon, partially cook it in a skillet before adding to the potato mixture
Good to Know
Store cooked foil packs in refrigerator up to 3 days. Reheat in 350°F oven for 10-15 minutes.
Assemble foil packs up to 4 hours ahead and refrigerate until ready to cook.
Serve hot directly from foil packets with additional green onions if desired.
Common Mistakes
Don't skip the cooking spray or potatoes may stick to foil
Avoid overpacking foil to prevent bursting during cooking
Don't open packets too early or steam will escape and potatoes won't finish cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these in the oven instead of grilling?
Yes, place foil packs on a cookie sheet and bake at 375°F for 40-45 minutes until potatoes are tender.
What if I don't have Fontina cheese?
Substitute with cheddar, Gouda, or any good melting cheese. Use the same amount for best results.
How long will these keep in the refrigerator?
Cooked foil packs will keep in the refrigerator for up to 3 days when stored properly.