Winning Snack Recipe for Minnesota Connections Academy 8th Grader

Congratulations to Minnesota Connections Academy eighth grader and Richfield resident, Linae Larson.

Her ‘Winning Rootskins’ recipe was one of 52 selected out of 400 in the Super Bowl 52 Super Snack Challenge. Linae was inspired to enter the contest as her MNCA 10th grade brother, Grant, is a huge sports fan, especially of the Minnesota Vikings, who are now one game away from making the 2018 Super Bowl, in their own host city.

Larson will attend a Kids Tailgate Party in January with three guests and have her recipe included in the Super Bowl 52 Host Committee Cookbook. Way to go, Linae!

Winning Rootskins:

4 Sweet Potatoes, evenly sized

3 tbsp fennel fronds/leaves, finely chopped

1/2 to 1 cup vegetable broth

1oz Gouda Cheese, for decoration

Fennel Butter

1/2 stick unsalted butter, melted

2 tbsp fennel fronds/leaves, without stems

1 small Cauliflower head, cut florets

Poke holes in Sweet Potatoes, along horizontal plane with a fork. Place on parchment paper, on baking sheet. Bake at 400 degrees F for 60-75 minutes.

Steam the cauliflower heads, allow to cool for 2-3 minutes. Transfer to food processor bowl. When cool to handle, cut sweet potato lengthwise, along poked hole plane. Scoop sweet potato pulp into food processor bowl, leaving an edge of pulp with skin. To crisp skins, combine butter & fennel. Brush mixture on inside of potatoes. Place on parchment paper on baking sheet. Bake in 400 degree oven for 20 minutes. Let cool.

In food processor, mix sweet potato pulp, cauliflower and fennel together. Add up to 1 cup of vegetable broth slowly; consistency should be thick creamy, not pourable. Fill the skins with mash, placing on parchment & baking sheet. Top with Gouda cheese slivers, like football. Bake at 400 degrees F for 20 minutes.