Sweet Potato & Avocado Appetizer (Gluten Free)
You’re going to love this easy and healthy gluten free appetizer with just a few ingredients like sweet potatoes, avocado, and tomato!
Instead of using a cracker or toast like a “typical appetizer” these delicious flavor bombs use sweet potato rounds instead. The trick is to slice them thin so they crisp up on the oven.
How to Make sweet potato & avocado appetizer:
Start by preheating your oven to 400 degrees. In a large pot, bring
In a mixing bowl, combine the pre-made spinach artichoke dip from the two packages. The creamy, tangy flavor of the dip is the perfect base for our stuffed shells. Mix in about half a cup of shredded Italian blend cheese into the filling to add an extra layer of cheesy goodness.
Using a spoon, carefully stuff each cooked jumbo shell with the spinach artichoke filling. Don't be afraid to be generous with the filling! Arrange the stuffed shells in a 9 x 13 baking dish that you’ve covered the bottom with marinara sauce - about half to 3/4 a jar, making sure they fit snugly.
Melt a 4 tablespoons of butter in a small saucepan over medium heat or microwavable dish. Once melted, add a half cup of bread crumbs and cook them until they turn golden brown. Or just mix in the microwavable dish to save time and dishes. This crispy breadcrumb topping will add a delightful crunch to our creamy stuffed shells.
Pour the marinara sauce evenly over the middle of the stuffed shells in a “line” of sorts. This looks prettier and the exposed shells will crisp up nicely in the oven. The marinara sauce will infuse the dish with a tangy tomato flavor that complements the richness of the spinach artichoke filling. Sprinkle the toasted breadcrumb mixture generously over the top (again in a line of sorts), followed by another small layer of shredded Italian blend cheese (in a line).
Place the dish uncovered in the preheated oven and bake for about 30 minutes, or until the sauce is bubbly, and the cheese is melted and slightly golden brown.
Garnish the dish with fresh basil leaves for a burst of color and herbaceous aroma. The aromatic basil beautifully complements the flavors of this Italian-inspired dish.
Spinach Artichoke Stuffed Shells With Marinara Recipe tips & tricks
Use Your Favorite Meat Sauce: if you are not Vegetarian and want to add more protein to this meal, swap out the Marinara sauce for your favorite meat sauce.
Try a New Dip: For this recipe we love the color combo of the green spinach with the red marinara sauce, however there are some amazing pre-made dips out there to try! If you like spicy, perhaps swap for an Artichoke Jalepeño dip?
more yum:
HI THERE, I'M APRIL AND WELCOME TO MY KITCHEN!
Cooking for the people I love brings me so much joy. I hope you enjoy some of my favorite recipes, tips & tricks, plus some laughs along the way. Everything is cooked with love in Sammamish, WA. Keep in touch!
More Favorite #fromaprilskitchen Recipes
Sweet potato & avocado appetizer (gluten free)
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins
This Sweet Potato and Avocado Appetizer is brought to you by Good Foods Avocado Mash. We love this gluten-free appetizer because with a just few quality ingredients and 30 minutes, you can have a flavorful guilt-free snack!
Ingredients
1-2 Sweet potatoes cut into 1/8 in slices (super thin - we keep the skin on!)
Salt
Freshly ground black pepper
Garlic powder
Olive oil
Feta cheese
Cherry tomatoes
Parsley for garnish
Instructions
Start by preheating your oven to 400°F. Slice your sweet potatoes and lay out on baking sheet
Top with salt, pepper, olive oil, and garlic powder. Flip them and do the same on the other side
Bake for 12 minutes, then flip. Bake another 10-12 minutes until they are crisp to your liking (I tend to under-bake because I like them on the softer side)
Top with Good Foods Avocado Mash, half a cherry tomato, feta cheese crumbles, and parsley
Feel free to add a drizzle of quality olive oil at the end too!
EQUIPMENT
