Today was a big play-off game day for our team, The Steelers. Although the outcome wasn't great, we still had fun preparing and enjoying our game day grub!
Matt was in charge of grilling burgers and I made the accompaniments. We had a few friends over, so while we finished the main course and watched the first half of the game, I placed a snack on the coffee table for everyone to enjoy.
I don't know about you, but I love dip + something crunchy! A great alternative to chips & a heavy dips are cucumbers, carrots, and hummus. These two veggies totally achieve the crunchiness I'm looking for and I paired it with a spicy Sriracha hummus. (store bought)
To go with our burgers tonight, I made yummy Sweet-Potato Skins... Normally, potato skins at a football gathering is something I avoid. Although they taste great, they leave me "not feeling so great" after I eat them. Loaded with sour cream, cheese, bacon, etc... they tend to be a heavy and greasy finger food.
My goal today was to lighten them up by using alternative ingredients. These Sweet-Potato skins are gluten-free & guilt-free too!
Sweet-Potato Skins
Ingredients:
-2 sweet potatoes, scrubbed, washed, and thinly sliced
-2 tablespoons coconut oil
-1/2 cup shredded cheddar cheese (optional)
-2 avocados
-1/2 teaspoon salt
-1/2 teaspoon cumin
-1/2 teaspoon ground black pepper
-8oz. plain greek yogurt cup
-6 turkey bacon slices, cooked and chopped
-1 sliced jalapeño (optional)
Directions:
1. Preheat your oven to 425.
2. Using a mandolin slicer or sharp knife, slice your washed sweet potatoes 1/4 inch thin. Place on a baking sheet lined with a silicon baking mat (or parchment paper) and brush with melted coconut oil. Bake for 25-30 minutes or until golden brown.
3. While the potatoes are baking, cook the turkey bacon according to the packaging and chop finely, set aside. Mash the avocado with salt, pepper, and cumin, set aside. De-seed and chop jalapeños, set aside.
4. Remove sweet potato slices from the oven and immediatly sprinkle lightly with cheddar cheese; cheese should melt from the heat of the potatoes.
4. Transfer potatoes to the serving plate and top with avocado, greek yogurt, turkey bacon, and chopped jalapeños.
5. Serve as an appetizer (or side dish) to your hungry football fans!
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| I love using my mandolin slicer for recipes such as this... in order to get consistent slices, this tool is key! Can also be done with a knife, it just takes longer. |
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| After the bake time, a little sprinkle of cheese... |
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| And made complete with the lightened-up toppings! |
These lightened-up Sweet Potato Skins were a total hit! Not a single one was left on the plate and our friends honestly couldn't believe that the "sour cream" and "bacon" was replaced by greek yogurt and turkey bacon! They were shocked.
Try these for the next play-off game or perhaps The Super Bowl! They're a guaranteed crowd pleaser and they won't leave you feeling guilty about your game-time snacking.
The Steelers are out for now... until next year, Pittsburg!
xo,
Monica
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