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Thanksgiving just weeks away - healthy option for family meal!

STRATFORD, Conn. (WTNH) - Appetizer or no appetizer? Farm Chef Sherry Swanson says, "Maybe."

"You don't necessarily have to have an appetizer on Thanksgiving, but if you have a group of people and they are going to stagger in at different times, it's nice for people who are arriving early. You want to treat them and have something special for them," Swanson explained.

This dish has a healthy twist to it!

"So we're going to do a crostini but instead of using bread for our crostini, we are going to use sweet potatoes," Swanson said.

"So, we have some sweet potatoes, we use a little avocado, we're going to do do a little bit of goat cheese because a lot of people who can't do regular dairy can do goat cheese. And then a little bit of Thai chili sauce to git it a little zing...It's really simple, we're slicing our sweet potatoes really thin. We're going to put a little bit of olive oil on them. Just brush a little on and then a little bit of salt," she explained.

"Anything with color in it has more vitamins in it. There's a lot of beta carotene in sweet potatoes, so it's not an empty calorie. When we're talking about bread, very often, especially white bread, it's just empty calories," she added. 

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"So next after they are done, we're just going to put a little bit of goat cheese on them...You can use feta cheese, you can use cream cheese. I like goat cheese because it has a little bit of a tang," she stated. 

"And then a little bit of avocado because that has lots of healthy fat. And this is Thai chili sauce. You can buy this in a regular grocery store in the Asian aisle...A little spicy, a little sweet and a nice little color to it," Swanson added.

Here's Sherry's Sweet Potato Crostini recipe:

Ingredients (serves 6)
1 large sweet potato, sliced into thin rounds (peel left on)
Olive oil
Kosher salt and pepper
2 oz. goat or feta cheese
1 avocado, sliced into thin wedges
4 tablespoons of Thai chili sauce


Instructions:

Preheat oven to 400 degrees. In a bowl, toss together the sweet potato wedges with olive oil (just enough to lightly coat), a large pinch of kosher salt, and a few shakes of cumin or cinnamon, if desired.

Spread in an even layer on a parchment-lined baking sheet. You want them in a single layer without overlap so they crisp up evenly, so you may have to divide them between 2 baking sheets. Roast for 15 minutes, then flip and roast for 5 - 10 minutes more, just until the edges are turning golden brown.

Remove from oven and spread a small dollop of goat or feta cheese, add a slice of avocado and drizzle with Thai chili sauce. Enjoy! 


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