Archive | October, 2012

Glamping: Rosemary Garlic Sweet Potatoes

22 Oct


This past (extended) weekend I had the priviledge to go camping with Ms.Thummprints. Now this wasn’t your average camping, it was in a cabin, with running water, electricity, a build in fire pit, fully functioning kitchen and gorgeous lake views so we coined the trip as a glam camping or “Glamping” trip. We’ve been friends since a whirlwind European trip after our freshman year of college and even-though she transferred after our sophomore year we’ve stayed in touch.  Our glamping reunion trip just happen to be where we met: Kirksville, Missouri home of Truman State University.  AND it just happened to be homecoming weekend for my Alma Mater but my priority was to have one very relaxing weekend on the lake at Thousand Hills State Park. Mission: Accomplished.  Not only was it an amazing relaxing get away, we had some amazing food, some new, some old but all phenomenal.  Because of the food awesomeness I was heavily encouraged to start blogging again, starting with all of the food we had on our trip! How easy is that??? WELL I’m keeping to my word and starting with the most amazing, beautiful, addicting, crave-worthy, awesome, “recipe”(I use that term loosely because they’re so easy).

Rosemary Garlic Sweet Potatoes











3 large sweet potatoes, washed and cut into 1/2 to 3/4 inch discs

5-8 sprigs of rosemary leaves, chopped

2 packs of Papa John’s garlic butter dipping sauce(trust me on this, AND there’s no actual dairy in it) so make sure to order extra when you get pizza next time

salt and pepper to taste

1-2 TBSP vegetable or olive oil, not necessary but if you need a bit more liquid to get all of your potato slices coated just use a bit more oil

All you do is mix all of the oil, butter sauce, herbs, salt and pepper together and coat all of your sweet potato discs.  NOW what made these outstanding, we cooked them over the bonfire but if you don’t have a fire pit at your disposal(like me, on a normal day) you can roast them in a 450 degree oven until they’re cooked through.  The grill gave them a crispy, grilled, smokey flavor and it was like a warm sweet potato salad. If we hadn’t made veggie burgers and smores waiting in the wing, we’d have eaten all of these AND maybe have gone back into town to get the supplies for more.  Make. Them. NOW.  I promise you won’t be disappointed.  I almost fished out the potatoes that got dropped into the fire through the  grill grate, I didn’t want to waste something so good.