• 3 sweet potatoes, about 1 lb each
• 1/4 cup sour cream
• 1 cup cheddar, shredded
• 1/4 cup maple syrup
• 2 tablespoons chives, minced
• 1/4 teaspoon cinnamon, ground
• 3/4 cup smoked cheddar, shredded
• 1 tablespoon chive, minced

Prepare the grill for direct, medium heat grilling at 400 degrees F.

Wrap the sweet potatoes in foil and bake them for about 35 minutes.

Once the potatoes have cooked, remove and allow to cool at room temperature for 20 minutes.

Once the sweet potatoes have cooled, sliced them in half lengthwise, through the middle.

Carefully school the inside into a mixing bowl and add the sour cream, shredded cheddar, maple syrup, cinnamon and chives. Make sure to leave 1/4 inch of the potatoe in the shell so it has some structure.

Shape the foil into small ovals a little larger than the size of potato and place each sweet potato shell into the center of each ring.

Fill each potato with 1-1/2 cup of smoked cheddar potato mix.

Top each potato with 2 tablespoon of the shredded smoked cheddar.

Place the potatoes with the foil on the grill set for indirect, high heat grilling. Bake with the lid closed for 25 minutes.

Top each potato with some minced chives and serve hot.