Less salty, not greasy, and healthy food is the result of this combination of two superfoods. Sweet potatoes have a good glycemic index and are high in fiber and vitamins, while avocados have healthy fats and many minerals and vitamins. They are combined in this quick and easy recipe that is deliciously light, crunchy, and fresh tasting. Stacks of two are appetizers while a flight of four is a side dish.
About 16 round slices of sweet potatoes (¼ inch thick circles of about 2 inch diameter)
½ cup cornstarch
½ cup Ranch dressing with buttermilk (use your favorite brand or make your own)
2½ to 4½ tsp fresh rosemary leaves (needles), chopped (adjust according to taste)
¾ to 1 cup Panko bread crumbs
1 Avocado with lime (or lemon) juice (or guacamole of your choice)
Optional red bell pepper as garnish
Aroma Doveware Casserole
About 35 minutes total time
Wash unpeeled yams under cold water with a stiff brush (or peel them if preferred) before slicing. If the slices seem dry, place in bowl and cover with water for 5-15 minutes. (You can also parboil the slices instead to improve glycemic index.)
Preheat oven to 400° F. Mix chopped rosemary into Ranch dressing. Cut avocado, remove seed, and scoop avocado into bowl. Roughly mash with fork and add lime juice to taste. Set aside.
If necessary, dry sweet potato slices (with paper towels). Coat each slice with cornstarch, shaking or knocking off excess, then coat each with rosemary/dressing mixture, and finally coat slices with panko before placing as single layer in casserole with slight overlap.
Transfer uncovered casserole to oven for 10-20 minutes (use a sharp knife point to test for doneness in the center of a slice: ready when point goes in easily). Remove from oven and cool no more than 5 minutes before salting (to taste like French fries) and serving with mashed avocado and optional red bell pepper garnish.
Over To You
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