Avocado Stuffed Yams Recipe - Allrecipes.com
Avocado Stuffed Yams Recipe
  • READY IN 1 hr

Avocado Stuffed Yams

Recipe by  

"This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
  2. Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
  3. In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
  4. Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2006

Five stars - for successful originality, if nothing else! What a weird combination, but it works well. I made these several weeks ago, and my husband was extremely skeptical. However, after trying them, he asked me to make them again. They may not be a "crave" food, but they are a great taste-buds adventure. I will be making them many times in the future. Note: I always do my yams in the microwave, as I seem to always be running short on time. Two yams, 6-8 minutes on each side should do it (instead of 40min-1hr in the oven). Don't forget to poke holes in the yams first, though! Thanks for a great recipe!

 
Most Helpful Critical Review
Jan 10, 2011

Mixed reaction here. Yes, the combination is odd, but that's not the reason to slam the recipe. Creativity is important in cooking. We just found the flavours didn't mix that well. We essentially filled the potatoes with our 5 star guac. The wife liked it fine but the hubby was less than impressed. The savoury and garlicky flavour of the guac just doesn't compliment the sweetness of the potatoes that well. I guess we're used to a more sweet pairing than this. Full points for originality though.

 
Apr 27, 2006

I was surprised by this combination, but I like avocados and I like yams, so I thought I'd try it. It was truly wonderful! I loved every mouthful, and ate the leftovers for several days. I plan on making again and again. I'm even considering making a two layer dip (yams and guacamole) for our next party. Thanks so much for the recipe!

 
Jul 18, 2006

I've never liked yams so I've never bothered to cook them. Recently I had my boyfriend over for dinner and he happens to love yams. I found this recipe and after reading the reviews thought, I'll try it! After talking to some people who love yams, I was having some reservations with the combination of ingredients. I made this and decided to just cut one potato in half first and we'd try it. It was absolutely the most delicious potato I have eaten in my life!!! WOW! We're having the leftovers tonight! My boyfriend was very impressed and he now calls them "Yam Jammers". The only thing is, I made two Yams and it took double the time to cook..but I think the secret is to put the Yams directly on the rack of the oven and a cookie sheet underneath to catch the drippings. Thank you so much for an awesome recipe!!

 
Dec 12, 2006

This was good--nice flavor and great texture. I made it without the cheese. The lime was too much for me, though. Next time, I'll reduce or omit it. I'll also omit the olive oil (avocado is creamy enough by itself) and add some garlic and a dash of cayenne. The possibilities for this recipe are endless. I'd like to make an Asian version: red pepper, cilantro, soy sauce, and ginger--yum!

 
Dec 01, 2010

This recipe was fantastic. I have food sensitivities and this was a great hypoallergenic/gluten free IBS friendly recipe. I read all of the reviews and only used a splash of lemon juice, I added fresh garlic and omitted the cheese and the red pepper. I will definitely be making this again!

 
Jan 16, 2008

In an attempt to incorporate avocados into my diet, I tried this. It sounds wierd, so I was skeptical. It was great! Made it without cilantro (forgot to buy it), and it tasted great. Wow!

 
Jan 21, 2006

This is absolutely delicious. I served it with a chicken breast and a dinner roll.

 

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Nutrition

  • Calories
  • 703 kcal
  • 35%
  • Carbohydrates
  • 75.8 g
  • 24%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 40.2 g
  • 62%
  • Fiber
  • 17 g
  • 68%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 343 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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