One last snow day calls for some savory, indulgent comfort food, am I right? I have been craving sweet potatoes lately and decided to mix up my usual method of baking them into crispy fries and try something new. Enter my twice baked buffalo blue sweet potatoes. After baking sweet potatoes in the oven for almost an hour, I scooped out the center and mixed in blue cheese, scallions, butter and hot sauce to incorporate all of my favorite elements of Buffalo chicken. Then I filled the potato skins back up with the mixture and baked them off with more blue cheese on top to melt in the flavors. A few more scallions and some sour cream were added on top for a true twice-baked potato experience! Get the full recipe below: 
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I’m super excited to have one of my recipes featured in this month’s issue of Family Circle, a perfect treat for those last few January Sundays on the couch watching football. I took a classic game day snack and gave it a healthier twist with a big tray of crispy baked brussels sprouts tossed with a classic game-day flavor: buffalo wing sauce. The spicy brussels sprouts are baked to a crisp and pairs with a cool, refreshing Hidden Valley Ranch dip. I love that combination of spicy heat and cool ranch flavors — it makes these so addictive! Serve them on their own, or as a fun side dish for burgers or chicken sandwiches. 
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