A few weeks ago I got an email from an Editor at InRegister, a Baton Rouge Magazine, asking if I would want to share a recipe with their readers. Of course I said "yes!" and was excited to share a project I had been brewing up for awhile. Funny thing is this is not my first piece of work to be published in that magazine, but I was actually an intern with the company who publishes InRegister (and the Baton Rouge Business Report and 225 Magazines) for two years in college. I spent one summer as an editorial intern for InRegister specifically and had a few small pieces I worked on then. It is a little nostalgic and a honor to work with a company I value so much yet again!

I have been brewing the idea for these recipes for about a year, since I started using purple sweet potatoes. I just knew I had to make something for football season, since LSU colors are purple and gold and this town BLEEDS them. With being asked to write a piece right before football season kicks off, I knew it was the perfect time to share.

Take a look at the recipe, grab a copy of the magazine + let me know if you try it out for your tailgate!

For a girl born and raised here in Baton Rouge by traditional die-hard LSU fans, and myself a graduate of the school with stately oaks and broad magnolias, I am admittedly not an LSU sports fan. I realize that doesn’t get me far in this town, but that’s just the truth. After moving overseas for a few years and returning to Baton Rouge, I have realized there is something special about our city that bleeds purple and gold. The football culture at the core of our city is really about gathering people. Growing up I loved football parties. Mom would make way more food than necessary while we all invited friends over to “watch the game” and eat together. Now I realize my own favorite part about football season is the same as it is for any occasion- gathering people together and eating good food.

Now that it is August, football season is just around the corner and I have some new dishes for you to add to your game day menu.

These two dishes are a new take on a classic quiche. With a purple sweet potato crust and egg filling, these festive dishes set the table for any game day brunch! One is a classic egg + sausage quiche for you traditionalists. The other is a vegetarian option with spinach and some yellow bell pepper as a lighter option for any gathering. While purple sweet potatoes are not very common, they are worth trying! They are less sweet than their orange counterparts, but have a little more flavor than a white potato. They don’t give a distinct flavor in the dish, but act as a solid (and colorful!) base. Wondering where to find them? I always count on Fresh Pickin’s to snatch mine.

*Can prepare ahead by doing everything but the final bake and storing in the fridge overnight and popping it in the oven to bake before your gathering. Note it may take longer to cook if coming out of fridge.

LSU Sausage + Cheese Quiche

Ingredients:

3 cups shredded purple sweet potatoes

10 eggs

1 lb. ground sausage of choice (my husband’s favorite is Jimmy Dean HOT so that is what this is)

1 ½ cups shredded sharp cheddar cheese

½ tsp garlic powder

½ tsp dry mustard

½ tsp salt

¼ tsp pepper

1 Tbsp Olive oil

METHOD:

Begin by preheating your oven to 375 degrees F and greasing an 8 inch pie pan. Next prepare your crust by peeling and shredding 1 medium sweet potato using either a box grater by hand or a food processor with a shredding attachment to save yourself some time.

Take about 3 cups of the shredded potato and toss in 1 tbsp olive oil and a little salt and pepper. Press the shredded potatoes into the bottom and sides of the greased pan. Cook the ground sausage in a sauce pan over medium heat, breaking as you cook. Once fully cooked, set aside and let it cool while you prepare the eggs.

Scramble 10 eggs in a medium sized bowl. Mix in ½ cup of shredded cheese and all of the spices. Once cooled slightly, add the cooked sausage and stir to combine.

Pour the egg mixture evenly over the potato crust. Cover the top with the remaining 1 cup of shredded cheese and pop into the oven for 35-40 minutes, or until the center is solid and cooked through. Serve warm and be fueled to cheer on the Tigers

LSU Vegetarian Quiche:

Ingredients:

3 cups shredded purple sweet potatoes

10 eggs

½ yellow bell pepper, diced

1 ½ cups shredded sharp cheddar cheese

3 cups fresh spinach

½ white onion, diced

2 cloves garlic, minced

Olive oil

½ tsp garlic powder

½ tsp dry mustard

½ tsp salt

¼ tsp pepper

METHOD:

Begin by preheating your oven to 375 degrees F and greasing an 8 inch pie pan.

Next prepare your crust by peeling and shredding 1 medium sweet potato using either a box grater by hand or a food processor with a shredding attachment to save yourself some time.

Toss the shredded potato and diced bell pepper in 1 tbsp olive oil and a little salt and pepper. Press the crust mixture into the bottom and sides of the greased pan. Heat 1 tbsp olive oil in a saucepan over medium heat. Sautee the onion until translucent and toss in garlic until fragrant. Add the fresh spinach, stirring softly and allowing the heat to cook and shrink the leaves. One reduced in size, remove from heat and let cool.

Scramble 10 eggs in a medium sized bowl. Mix in ½ cup of shredded cheese and all of the spices. Once cooled slightly, add the spinach mixture and stir to combine.

Enjoy!