As a food blogger I usually feel like I’m driving in a heavy thunderstorm with about three feet of visibility. Meaning, I can’t seem to anticipate what’s coming down the road in terms of events I should be blogging for. It must have been a very clear and sunny day last year when I realized that Passover was coming up and planned ahead to blog two full weeks of Passover-friendly recipes, all before the actual start of the holiday. On the contrary, a dark cloud must have been hanging over all of November and December because I didn’t blog a single latke recipe before Hanukkah. Needless to say, I’m always super impressed at bloggers who seem to be roasting turkeys, baking pies*, and simmering corned beef weeks in advance.
*I don’t mean the ones for Thanksgiving. I’m talking about pies for Pi Day. Can you believe I’m an engineer and it never even occurred to me to bake a pie in honor of March 14th? But then again, none of the other dozens of engineers I work with did either. Oh well. By the way, how many of you have no idea what I’m talking about and are wondering why the heck anyone would make a pie to celebrate 3/14?
Superbowl snack round-ups fall into the same category. When they start to take over my google reader the week before the big game and I realize that these people must have been making game-day food weeks ahead of time, I feel like a huge slacker.
If I wasn’t such a lazybones*, I would have posted a Superbowl snack round-up an entire week (or two) before the game. And these Buffalo Chicken Sweet Potato Skins would be on it. Of course, there’s a strong possibility it might be less of a round-up and more of a single item because dreaming up and actually making just one recipe in advance would be a big win for me.
*This is a synonym for slacker, apparently. I didn’t want to use the same word back to back. No pun intended.
What actually happened was that I envisioned these about 48 hours after the game ended. I think Marla must have been hovering over me, because I knew I’d seen something like this before. And what is this? Thin chunks of tender sweet potato caramelized in a hot oven and topped with something spicy, in this case, my slow-cooker shredded buffalo chicken. And because buffalo chicken is nothing without tangy gorgonzola, I had to throw some of that on there too. Fortunately, it goes great with the sweet potatoes too.
It’s also fortunate that I’m a grown up and can eat what I want, when I want. So if I say we’re having snack-y food for dinner one night because I was driving too blindly before the game, so be it. (To appease my conscience just a little, I had a big pile of steamed broccoli on the side.) I suppose I could wait and save this entire post for my hypothetical Superbowl snack round-up next year, but to be perfectly honest, I’d probably forget. Besides, I can’t think of any good reason why you should wait until next week to eat this, never mind next year.
Buffalo Chicken Sweet Potato Skins
Inspired by Family Fresh Cooking’s Sweet Potatoes with Blue Cheese and Bacon
2 servings Crockpot Shredded Buffalo Chicken
1 large sweet potato, sliced into 1/4″ rounds (leave skin on; yields 12 oz sliced sweet potato)
2 oz crumbled gorgonzola cheese
2 large scallions, thinly sliced
Preheat oven to 425ºF. Line a baking sheet with parchment paper. Arrange the sweet potato slices on the baking sheet. Spray lightly with cooking spray and season with salt and pepper. Flip and repeat spraying and seasoning on the other side. Bake for about 25-30 minutes, until they are nicely caramelized. Remove from oven and switch to the broiler setting. Move rack to the top position.
Spoon some of the buffalo chicken onto each sweet potato slice and sprinkle the crumbled gorgonzola evenly over all of the pieces. Return to the oven and cook under the broiler for 5-7 minutes, until the toppings are hot and lightly browned. Sprinkle with scallions before serving.
Servings Per Recipe: 12
Total Fat: 1.7 g
Cholesterol: 20.0 mg
Sodium: 353.6 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.1 g
Protein: 8.2 g
I am sharing this recipe with Amy for her Slightly Indulgent Tuesday event on 3/22/2011.