Turkey Burger Sliders with Herb Sweet Potato Fries

I have posted my turkey burger recipe here before (it's one of my absolute faves). I thought that I would revamp them into sliders for this weekend's Super Bowl.

Football parties and tailgates are all about snacking. It's all about grazing for the full 4-hour length of the game. That usually means a coffee table full of dishes that are sure to break your New Year's resolution to eat healthier. Fried chicken wings, chips and cheese dip, pizza and hot dogs are football party staples. Or are they?

Why can't healthy food (that doesn't taste like health food) be on the menu? These little sliders make the perfect party platter. They are light (yet filling) and won't break your calorie count.

I also reinvented my sweet potato fries by dusting them with herbs, garlic and Parmigiano-Reggiano cheese. Serve them in parchment paper cones—so easy for guests to grab and eat on the couch.

Turkey Burger SlidersIngredients: 1 lb. ground turkey 1/2 medium onion (finely chopped) 1/4 cup finely chopped parsley 2 minced garlic cloves 1 Tbs. whole grain mustard 1/4 cup bread crumbs salt and pepper

Heat grill to high. In a medium bowl, use your hands to gently combine ground turkey with onion, parsley, garlic, mustard and bread crumbs season with salt and pepper. Gently form mixture into eight 1-inch-thick, 2-inch round patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serve with favorite condiments on slider buns (dinner rolls work great) with a wooden skewer or tooth pick to hold all together.

Baked Sweet Potato Fries 2 lbs. sweet potatoes 2 Tbs. olive oil 1/4 tsp. sea salt 3 Tbs. grated Parmigiano-Reggiano cheese 2 Tbs. chopped fresh flat-leaf parsley 1 garlic clove, minced

Preheat an oven to 450°F (230°C).

Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.

Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.

In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat. Season with salt and serve immediately. Serves 4.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).