A few weeks ago, I made a pretty horrendous dinner. Half of it was literally inedible and the other half was a huge plate of mushy sweet potato wedges. While it was edible, it was not great. The potatoes had gone to mush and were pretty burnt on the outside. Slathered in mayonnaise and ketchup, they were barely passable. That is when I realized that it would be good to have a nice, fail safe recipe for sweet potato wedges in my back pocket, moving forward.
This past weekend, we went back to Vancouver for a few days. Not only did we have a bunch of people we wanted to see, but a list of restaurants where we wanted to eat. The list was way too long for the time we had, but we certainly ate well when we were there. Funnily enough, whenever I think of Montreal, where I lived for almost my entire life, there are very few restaurants that are ‘must visits’ when we go back to town. I don’t really know the reason why. The food in Montreal is diverse, delicious and affordable so I have no excuse for not having tons and tons of places that I have to go to when we visit, but it’s the truth.
I have to admit, my first reaction when you say ‘warm avocado’ is not good. Avocado is fresh, belongs in salad and definitely cold. Well, avocado is also creamy and rich, and I have to admit, delicious warm. If you’ve never had panko crusted, fried avocado, you are missing out. Creamy, crispy and usually served with some sort of spicy mayo, it is an indulgence that is great as a snack or starter and would definitely be a people pleaser (at least the people I know would fully appreciate the greatness of this). This was my first time making it at home, and it was just as easy as I imagined.