This week’s delicious bites transform the heavy Super Bowl snack with a healthy makeover. Let’s take a classic recipe, add fresh flavors that feature seasonality and heart healthy ingredients, and get ready for kickoff! Start your game day on the right foot, which will have you feeling good and guilt-free the next day!
This week on the menu, loaded sweet potato skins. Baked in the Bull BBQ, the sweet potatoes are then gently smashed, ready to hit Bull’s Slide-In Griddle. The intense heat of Bull’s BTU Burners under the griddle plate creates a crispy, golden brown crust on the sweet potato skin, the perfect base for all the mouth-watering toppings to follow. Layer with sliced avocado, crunchy roasted chili lime chickpeas, crumbled feta cheese, toasted pumpkin and pomegranate seeds, and garnish with a squeeze of lime and cilantro leaves. My loaded sweet potato skins with be a touchdown and game-day winner for your hungry sports fans!
- Bull’s NEW Slide-In Griddle transforms your Bull BBQ into a flat top griddle, the perfect accessory for making tacos, pancakes, eggs, or in this case, loaded sweet potato skins!
- Sweet potatoes are rich in antioxidants, high in fiber, and have LESS sugar, carbs and calories than a regular potato! Bottom line…sweet potatoes are healthier and cheaper than the regular potato. These golden gems are also loaded with vitamins A, C & Potassium.
LOADED SWEET POTATO SKINS
Author/Photo/Food & Prop Styling: Amy Aberle-Rogan
Recipe Type: Appetizer
Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 65 mins
Citrus Lime Chickpeas:
2 cans cooked, organic chickpeas, rinsed and drained
2 tablespoons extra virgin olive oil
3 tablespoons Bull’s Sweet Heat Rub
Fresh lime juice, about 1/2 lime
Loaded Sweet Potato:
4 small/medium sweet potatoes
4 tablespoons extra virgin olive oil
6 ounces feta cheese, crumbled
2 large avocados, pitted and sliced thin
1/4 cup toasted pumpkin seeds
1/4 cup pomegranate seeds
Roasted citrus lime chickpeas
2 tablespoons fresh lime juice
Cilantro leaves, to garnish
Room temp butter
Roasted Sweet Potatoes: Preheat the Bull BBQ on high heat, with the lid closed for 10 minutes. Poke holes all over the potatoes using a fork. Place the sweet potatoes on the upper warming rack inside the grill and close the lid. With the lid closed, roast the sweet potatoes until fork tender and the skins are browned, around 50 minutes (450F). Once done, remove the sweet potatoes from the grill. Place them down on the Bull chopping block, and take a super heavy skillet or pot and carefully smash the potatoes. Season with salt and pepper and allow them to cool.
Roasted Chickpeas: Preheat the Bull grill on medium-high heat, with the lid closed for 10 minutes (400F). In a large bowl, add the chickpeas with the oil, lime juice and Bull sweet heat rub. Mix well until all of the chickpeas are coated. Place onto a sheet pan lined with parchment paper. Place the sheet pan in the center of the grill, turning the two burners directly below the pan off, leaving the two outside burners on and roasting with indirect heat. Keep the lid closed and roast for 25 minutes. Remove the sheet pan, closing the lid immediately so little heat escapes. Using the Bull spatula, toss the chickpeas around and place back into the center of the grill with the lid closed for another 15 minutes, until crunchy golden brown. Remove from the heat and set aside until time to use.
Charred Sweet Potato: Place Bull’s new slide-in griddle plate on the Bull Grill. Turn the heat on high and allow the griddle to get nice and hot. Take the smashed sweet potato, and brush olive oil over the skin. Add room temp butter and more oil onto the hot flat top and carefully place the smashed sweet potatoes onto the hot, melted butter and oil. Allow the skin to turn a crispy, golden brown, without moving the potato, around 6-8 minutes. Flip the potatoes over and finish charring, another 6-8 minutes. Remove from the heat, ready to plate.
To plate: On a decorative platter, add the crispy smashed sweet potatoes. Add a layer of thinly sliced avocado, season with salt and pepper. Add the roasted chickpeas on top of the avocado. Next, add the crumbled feta cheese. Sprinkle the pumpkin and pomegranate seeds on top of the feta. Add the fresh lime juice, and garnish with the fresh cilantro leaves. Season once more with salt and pepper, drizzle of evoo, and it’s time to devour! Touchdown!!
♥ Chef Amy 🏈