Boil the sweet potatoes in the steam until soft. This can take about 30-40 minutes. Then cut in half and scoop out with a spoon. Make sure to leave the shell intact. There should be a thin margin left.
Add the spices and corn or bean kernels to the potato mixture. At the end mix in the cheese and season the mixture with salt and pepper. Pour the mixture back into the hollowed out halves. For the walk to the charcoal grill, I additionally reinforced the halves with aluminum foil so that they stand upright and do not tip over. Then burr on the grill over indirect heat until the cheese runs and browns. So about 10 minutes.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.