Yes, yes. It's that time of year again. A time where weekends are planned around the football games, be they college or pro. More college than pro, though. Not that we're not fans of either, but I think we follow the college ball more than pro.
In our house, it's Kentucky and Ohio State. Since Kentucky doesn't really have THAT great of a football team, it's really more Ohio State. GO BUCKS!
To be honest, I've never actually participated in tailgating. Like....ever. Not that I haven't been to football games, but the local NFL team (Redskins) are ASTRONOMICALLY expensive to attend their games. College ball? Maryland. Yeah. No.
So. No. I've never actually tailgated ever in my life. BUT I know food. I know how to make good food. I can make some pretty good nibbles. Like this recipe here...
Strangely enough, this recipe didn't get created from tailgating. It was created due to line dancing. Yup. I said it. Line dancing. Mom, Dad and I used to go all the time when I was freshly out of college. I had taken one PE class in college for line dancing. Um...we had interesting PE classes. Go Go dancing, ice fishing, bowling, line dancing, billiards. Yup. Interesting to say the least.
So, when I graduated we looked for and start to learn how to line dance. And we used to go every weekend. I LOVED it and still miss it. Anyway, they had baked sweet potatoes on the menu before they became fashionable. And they had potato skins on the menu. Hm. Why not sweet potato skins?
So then we all brain stormed about what we would put on them should we make them. I can't remember what was tossed around, but it wasn't your typical sweet type stuff that would go on them. We played around with difference cheeses that would be salty enough to compliment the sweet of potatoes. Then something crunchy to take the place of the bacon. And voila a recipe was born!
That's not where the story ends. Several months maybe a year later I entered this recipe in a contest on FoodTV.com for a chance to be on Emeril Live! Yup. You guessed it! I won. You can still see my recipe here. I have since lost the DVD that had the show on it. Maybe Mom still has a copy? *shrugs*
This recipe is SUPER simple and would be perfect for any tailgater to throw together. It's simple yet tasty and elegant. They'd think you're going all posh on them.
Preheat oven to 400. Clean sweet potatoes and remove any eyes or beard (stringy substances). Place the dried potatoes on a baking sheet covered with aluminum foil coated with cooking spray. Bake for 35 to 40 minutes or until fork tender. Remove from heat slice in half, and allow to cool enough to handle.
Remove the rind from the brie and slice into 8 pieces. Once the potatoes are cool enough to handle, scoop out the center part of the flesh with a spoon. Reserve for later use.
Top hollowed out potatoes with brie cheese.
Broil again until nuts are browned and cheese is melted and bubbly; about 3 to 5 minutes. Watch carefully as the nuts will burn easily. Remove from heat and serve with your favorite football game.
These are sweet, creamy, salty, crunchy, and just perfect for quick and easy tailgating! They're easy to reheat on a grill in indirect heat, or just keep them in one of those warmers until you get to the game.
I prefer to not have the taste of the rind. Some people don't mind it so it's really a personal preference thing for me. Feel free to slice the brie as you like.
And now that it's just about game time, I'm heading out!
- 4 whole sweet potatoes, about 3 to 4 inches long
- 6 ounces brie, rind removed
- 1/2 cup walnuts
- 1/2 cup maple syrup
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 400.
- Clean sweet potatoes and remove any eyes or beard (stringy substances). Place the dried potatoes on a baking sheet covered with aluminum foil coated with cooking spray. Bake for 35 to 40 minutes or until fork tender. Remove from heat slice in half, and allow to cool enough to handle.
- Remove the rind from the brie and slice into 8 pieces.
- Once the potatoes are cool enough to handle, scoop out the center part of the flesh with a spoon. Reserve for later use.
- Preheat broiler on low.
- Top hollowed out potatoes with brie cheese. Broil until the brie begins to melt. Remove from heat and sprinkle with walnuts. Drizzle each potato with about 1 tablespoon of maple syrup.
- Broil again until nuts are browned and cheese is melted and bubbly; about 3 to 5 minutes. Watch carefully as the nuts will burn easily.
- Remove from heat and serve with your favorite football game.
Warm Ups (Appetizers):
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- Grilled Corn Dip by Kudos Kitchen By Renee
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- Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
- Liptauer Cheese Spread by Magnolia Days
- Mahogany Baked Chicken Wings by The Dinner-Mom
- Mexican Corn Dip by Growing Up Gabel
- Pizza Dip by Small Wallet, Big Appetite
- Posh Pigs In a Blanket by The Weekend Gourmet
- Pretzel Nuggets by I Run For Wine
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- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
- 1,2,3,4,5 Chinese Spareribs by The Urban Mrs
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
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