Roasted yam rounds are a good substitute for crackers, bread or chips as the base of an appetizer or snack. They are warm and nourishing, easy to digest, dense, sweet and filling because of the complex carbs they contain. Simply slice a yam into thin pieces, roast until the desired crispness is reached and then top and serve. Generally, cutting the yam into 1/4 inch thickness makes for a thick and sturdy base but cutting it thinner reduces roasting time and makes them crispier and more like chips, which can be better if not serving right away because they are fine at room temperature, whereas thicker pieces are better served hot.
Guacamole is light and fresh, a nice contrast to all the heavy foods of the season. Its main ingredient, avocados, are high in healthy fats and fiber to make them very filling, along with vitamins and antioxidants.
- 1 large yam, cut into 12¼ inch slices; go for one that is long and has the same thickness all the way through, as much as possible, so the slices are similar in width
- 1-2 tablespoons olive oil (or avocado oil)
- Optional: 3 bacon rashers, cooked and crumbled
- Guacamole
- 2 avocados
- 1 medium (or 2 small) tomato, deseeded and chopped finely
- ¼ lime, juiced
- 1 tablespoon green onion, minced
- ½ garlic clove, minced
- Sea salt and freshly cracked black pepper
- Preheat oven to 450°. Place the yams on a parchment paper lined baking sheet and use a pastry brush to brush on a thin layer of oil, then sprinkle salt and pepper over. Flip the yams and repeat with the oil, salt and pepper. Bake for 20-35 minutes, flipping every 5-7 minutes or so, ensuring that they roast evenly. 20 minutes will be enough to cook through even thicker sliced (1/4 inch) yams but additional time makes them more crispy on the edges and if there is much difference in thickness the thinner ones will take a bit less time so it is good to keep a close eye and flip them so often.
- Meanwhile, mash the avocado in a medium sized bowl with the garlic, onion and lime juice. Add the salt and pepper to taste then fold in the tomatoes. Cover with plastic wrap and set aside to let the flavours blend.
- Remove the yams from the oven, transfer to a serving platter then top each with a spoonful of guacamole and optionally, a few pieces of bacon.
