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Draft a Rookie Appetizer This Football Season: Loaded Sweet Potato Skins

Jerseys, face paint, and team rivalries. Ladies and gentlemen, football season has begun!!! Regardless of your passion for the sport, Mondays, Thursdays, and Sundays are now inundated with opportunities to fumble on your healthy eating habits.
The biggest challenge I face when watching my favorite athletes is resisting tackling the junk food served on game days. For decades, superfoods and the Super Bowl have seemed as incompatible as the Giants and the Cowboys, but it doesn’t have to be this way. That’s why this year I’m drafting new healthy alternatives, beginning with a twist on one of America’s most iconic appetizers: potato skins.
The stats on the sweet potato snack are outstanding since their kickoff last Monday night when I served these wedges to a den filled with screaming, clapping fans. The rookie app received avid requests for an instant replay.
If your appetite for salty and savory has you penalty-prone this season, these loaded sweet potato wedges are sure to be a feel-good game changer. You may feel like NY Giants’ Victor Cruz salsa dancing in the end zone (or like Beyoncé being Beyoncé during last year’s halftime show).
Ingredients & Method  (Yield: 8 loaded sweet potato skin wedges)
  • 4 large sweet potatoes
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow green bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 4 tablespoon Spicy Cilantro Pesto or seasoning mixture of your choice
  • 1 ripe avocado
  • 1 generous squeeze (or 1 tbsp) of lime juice
  • salt and pepper, to taste
  • 1/2 cup sharp chedder, shredded
  • 1/2 cup nonfat greek yogurt
  • 1 tablespoon chives for garnish, finely diced

Preheat oven to 400°F.

Pierce each sweet potato with a fork. Set potatoes on a parchment paper lined baking sheet and bake for 50 minutes, or until soft. Set potatoes aside on a cooling rack.

While the potatoes are cooling, combine peppers, onion, and cilantro pesto in a sauté pan on medium heat. Stir occasionally until peppers are soft and onions are translucent, about 15 minutes.

Slice the avocado lengthwise, remove the pit, and scoop the fruit from its peel into a small bowl. Squeeze in lime juice, and a pinch of salt and pepper. Use a fork to roughly smash the avocado until it is a spreadable paste. (Don’t worry about the avocado turning brownish black right away. The acidity of the lime juice slows the oxidation process of the avocado. Covering the bowl with plastic wrap will also help preserve the bright green hue.)

When the sweet potatoes are cool enough to touch, slice each potato lengthwise. Using a spoon, scoop out some of the cooked sweet potato to make way for the filling. Then, slice the potatoes in half again. Slice the potato pieces in half once more to create 8 palm-sized wedges.

Set the oven to 350°F.

Spread a layer of the avocado onto each sweet potato wedge. Top with a spoonful of peppers and onions. Sprinkle sharp cheddar cheese over the wedges and place them back into the oven for about 3 to 5 minutes, or until the cheese is melted.

Top each loaded potato skin wedge with a dollop of greek yogurt. Sprinkle with chives, and serve.

Draft a Rookie Appetizer This Football Season: Loaded Sweet Potato Skins
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Draft a Rookie Appetizer This Football Season: Loaded Sweet Potato Skins
5 (100%) 1 vote

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