Reviewed: Apr. 28, 2012

These were really good. The flavor of the avocado sauce amazed me. I put in lemon juice instead of lime juice. But all 4 flavors (avocado, lemon, cheddar cheese, and yam) were very distinct. And I could taste them all separately as I took a bite. Quite unusual. We used extra sharp cheddar cheese. I think the bell pepper diced is a must because it gives a fun light crunch to the avocado dressing. I couldn't taste the bell pepper but it was a fun crunch. I thought I wouldn't need the olive oil, but it made the avocados smoother. I could maybe go without it next time. Broiled it a bit at the end with the dressings on top so the cheese could melt. It took quite a bit longer than 40 minutes at 350 to cook all four yams. It was more like 90 minutes. I am unsure of the proper timing however.

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Reviewer:

CheeryWazel

Reviewed: Jan. 6, 2012

sounds interesting. I was looking for a recipe with sweet potatoes and avocado (both are good for your skin) this will be super easy, especially if I use my regular guacamoli recipe (easier) or a store bought one. I only gave 4 star because I haven't done it yet, sorry, I usually hate it when people do that.

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Reviewer:

teresa

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Reviewed: Dec. 4, 2011

delicious! i added soy chorizo as an extra topping, but otherwise kept the recipe as written. served with quinoa on the side and some greens. yum.

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Reviewer:

Melissa J

Reviewed: Nov. 26, 2011

The entire family loved it!

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Reviewer:

Chantal

Reviewed: Nov. 22, 2011

Love this! I love sweet potato and I love avocado, and I LOVE them together, it turns out! While the sweet potato is baking, chill the avocado mixture in the fridge. The juxtaposition of hot sweet potato vs. cold avocado, and their warm and sweet vs. tangy and sour flavors are out of this world!! Will definitely make this again!

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Reviewer:

anytiff

Reviewed: Sep. 25, 2011

Pretty good, I love avocados and yams so you cant really go wrong. I added 1/4 cup of sour cream and 1/2 tsp of both chilli powder and ground cardamon and added the cheese before the filling to give it a chance to melt. Delicious!

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Reviewer:

DannMarotta

Cooking Level: Intermediate

Reviewed: May 15, 2011

This is soooooo good! I microwaved the potato, removed it from the skin and mashed it. Yummy!

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Reviewer:

mimigirl

Reviewed: Mar. 5, 2011

On reading this recipe, I thought "Oh, how icky!" but it sounded so intriguing I had to try it, so I scaled it down to 1 (as I knew hubby wouldn't even try it) and plunged in! (I left out the cumin and cilantro, which my unsophisticated tastebuds can't handle, and omitted the cheese by choice, but followed the rest of the recipe to the letter.) Like most of the other reviewers, I was amazed and hooked. Hubby asked what I was saying "I can't believe this actually works. It's weird, but it works!" about. When I told him, he said, "Eww! Ick!", but my stalwart companion does not always follow my adventuresome tastebuds where none have gone before. This is a real awesome recipe. Thanks, SqueakyLynn! This is now a fave!

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Reviewer:

sparkytoo

Cooking Level: Intermediate

Reviewed: Jan. 9, 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.

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Reviewer:

Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 5, 2010

This recipe was excellent! I needed a new, appetizing way to prepare the yams we had, one that my family would get enthused about, and wow did this do the trick! The avocado stuffing recipe also goes excellent with Chicken Nachos. :)

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