SO, when I came across these Cinnamon & Honey Roasted Sweet Potatoes from Tyler Florence, I was intrigued to see how they’d work as a foil packet recipe. Turns out they’re pretty delicious and a super easy camp recipe. Since we like things to have a little bit of a kick, I added in a nice dose of red pepper flakes that cranked the yum-factor up a few more notches. Try it out and let us know what you think!
Place diced sweet potatoes in a large bowl. Stir in honey & olive oil until well coated. Sprinkle with cinnamon and red pepper flakes (if you're using them. Stir again until cinnamon is evenly distributed.
Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
Place the potato chunks on the foil.
Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
Place on hot coals, flip over after 10 minutes. Cook until potatoes have softened (about 20 minutes).
This time of year I really can’t get enough freshly harvested squash and zucchini… throw in a little red hot chili peppers and it’s a trio that I can’t say no to. When we were prepping our camping menu for our trip to Standing Stone State Park last weekend (more on that later) I decided to try some of my favorite veggies, a few spices and a pile of nutty flavored quinoa in a foil packet to see how it would work as a camp recipe.
The result? Delicious. Try this out as either a vegetarian camp recipe or a side dish on your next outing. It’s packed with the flavors of the season and nutrients to keep your energy high as you hike, boat or simply lounge by the campfire.
Summertime = Corn on the Cob time… add in some Mexi flavoring and you’ve got the perfect side dish for your next camping meal. A campfire, a few seasonings and as many ears of corn as you can handle are all that you need for this easy and delicious Southwestern Corn on the Cob foil packet recipe.
Camp Recipe: Cheesy Southwestern Corn on the Cob
Corn on the Cob, husks and silk strands removed
Red Pepper Flakes (optional)
Grated Parmesan Cheese (if you can find grated Cotija cheese, you can use that instead)
Lay out a piece of foil long enough to wrap the corn in a couple of times.
Place corn on the foil. Lather with butter then sprinkle with salt, chili powder, smoked paprika and red pepper flakes if you’re including those. Be sure all sides are coated evenly with butter and seasonings. Sprinkle with grated parmesan on all sides of the corn.
Roll corn up in the foil and place in campfire or grill grate. Let cook for 20 minutes, with a quarter turn every 5 minutes.
Remove from fire. Open up foil with caution – it’ll be steamy!
Give a generous squeeze of from the lime wedge so that the corn is lightly coated. Don’t skip this step – it really brings out the flavor!
In our household, you really can’t go wrong by adding biscuits to a meal – breakfast, lunch, dinner… biscuits just makes them all better. And that includes campfire meals (and sometimes ESPECIALLY campfire meals). Check out this simple classic that’s great for camping or backpacking. It’s one of the easiest camp recipes we’ve tried.
Camp Recipes: Buttery Biscuits
1 can of store-bought, refrigerated biscuits (any will do, pick your favorite)
2 – 4 pats of butter (optional)
Line a dutch oven with foil and spray with non-stick cooking spray. (This step is totally optional, but will make clean-up SO much faster.)
Pop open your can of biscuits and place on foil in dutch oven. They can be touching, but allow plenty of room for them to grow as they bake. Top with butter pats if you want the to be extra buttery.
Cook on the campfire for 10 – 15 minutes – length really depends on the heat of your coals. We usually start checking around 8 minutes to make sure they don’t burn.
When golden brown on top, remove from flame and Dutch oven.
Does anything scream Potluck Dinner quite like Green Bean Casserole? With this foil packet recipe, there’s no need to wait for a church dinner to indulge in this Americana classic – now you can make it while sitting next to a roaring fire.
Green Bean Casserole
12 oz. frozen green beans
3 – 4 new potatoes, cut into 1/2 cubes
1/3 – 1/2 C. Cream of Mushroom soup (undiluted)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1 – 2 teaspoons butter
Spray the foil sheet with cooking spray to prevent sticking.
Place green beans and potatoes on the foil. Dollop the cream of mushroom soup and butter on top of the beans and potatoes. Season with salt, pepper and paprika.
Fold and seal foil packet. Don’t seal it too tightly, leave a little room in the packet for air to flow back and forth within the packet. If you’re putting the packet directly on coals, add a second layer of foil to keep it from tearing while in the coals.
Place on coals for 15 minutes or on a covered grill for 20 minutes.
When opening the packet, be careful – there will be A LOT of steam, so open with caution… Serve and enjoy!
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