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).
Even if you don’t fish when we’re camping, that doesn’t mean that you should just have to be stuck with meat and potatoes on the campfire. With inspiration from our friends at All Recipes, we took this recipe and modified it for the campfire. Be sure when you’re selecting your salmon for this camping recipe, to pick a filet that still has the skin on – this will make it less likely that the good stuff will get stuck on the foil packet!
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.
Summer is the perfect time to work a little Hawaiian flavor into your meal – even when you’re camping. This foil packet recipe one-ups the standard Hawaiian ham & pineapple combo by working in sweet potatoes, bell peppers and some spicy red pepper flakes to balance out the flavors and fill up your belly.
Without a doubt, this ranks in my top 5 favorite camp recipes we’ve done for Marking My Territory. Try it out and let us know what you think!
When Nate first took me camping, this is the recipe he used to get me excited about cooking in the outdoors. This foil packet camp recipe is a breeze to throw together and just by tossing it on the campfire, you wind up with a gourmet-style meal. Dried rosemary can be used, but fresh is certainly best.
Give it a whirl at your next camp outing and let us know what you think!
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