It’s been awhile since I’ve been into watching football, which is funny because for so many years it was something I loved so much. In middle and high school, you could find me under the high school stadium lights cheering on the Kennedy Cougars every Friday night and college and NFL football was constantly on our TV on the weekends. In college, tailgating and watching the Hawkeyes play was my Saturday morning/afternoon/night social life in the fall.
Then when I started grad school, it all changed. Creighton (where I went to grad school) doesn’t have a football team. Ever since, I’ve felt a little disconnected from the whole college football scene and I’ve never been a big NFL fan. Since moving to Minnesota I have tried to get behind the Vikings but unfortunately they haven’t given me much reason to cheer for them (sorry Vikings fans!)…but I’m still trying!
Another reason I’m trying to get into NFL football is because I’m in a fantasy football league for the second year in a row. Last year I was a little distracted at the beginning of the season because I was busy wedding planning but this year, I’m into it. Well, I’m into making game-watching food for the Sunday games. That counts, right?!
To kick off the season, I made this insanely delicious love-child of nachos and loaded potato skins. First, I took a couple of sweet potatoes and sliced them really thin. After baking them and getting them just a little crispy on the edges, I threw on some blue cheese, crumbled bacon, green onions, and then drizzled it all with a Greek yogurt sauce. All of the flavors worked together so well. The blue cheese and bacon are an obvious perfect pair, and they are surprisingly delicious on top of sweet potatoes. The yogurt drizzle rounds it all out and you could use sour cream if you want, but I was trying to balance out the bacon and blue cheese 🙂
These nachos are perfect for an afternoon of watching football. They’re super easy to make, which means you won’t be spending a ton of time in the kitchen away from the game, and anything with cheese and bacon definitely counts as football food in my book.
- 2 large sweet potatoes
- 2 tbsp olive oil
- 1/2-1 cup blue cheese crumbles depending on how cheesy you like
- 1/2 cup plain yogurt I used Chobani Greek yogurt
- 1 tbsp milk
- 1/4 tsp garlic powder
- 2 slices bacon cooked and diced
- green onions chopped for topping
- Preheat oven to 400 degrees F.
- Line baking sheet with foil and spray with cooking spray.
- Peel sweet potatoes then slice very thinly, or use a mandolin to thinly slice into rounds.
- Spread sweet potato slices out on prepared baking sheet, then drizzle with olive oil.
- Sprinkle salt and pepper.
- Bake in preheated oven for 20-25 minutes, flipping the slices over halfway through.
- After 20 minutes, sprinkle with blue cheese crumbles then bake another 5 minutes.
- Combine yogurt with garlic powder and milk to thin it out and make it thin enough to drizzle.
- Transfer sweet potatoes to serving platter then top with bacon, green onions, and yogurt drizzle.