Reviewer:

Cooking Level: Intermediate

Reviewed: Jun. 20, 2012

What a great recipe! The concept is something I would never have thought of (even though I tend to think of guacamole as its own food group.) I used my own guacamole recipe which includes tomato but not the red pepper. The contrast between the sweet of the potato and the savory aspects of the guac is wonderful. I almost left off the cheddar but decided at the last minute to go with the recipe. It was a good choice. The cheddar (I used a sharp Colby) adds another great dimension although if you were trying to cut calories it's great without it as well. Really a super recipe! Thanks for sharing this.

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Reviewer:

Dutchgirl

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 19, 2012

It's very good, but it's also something you have to be in the mood for.

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Reviewer:

babeltek

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Jun. 16, 2012

The flavors are just not complementary. Too bad _ sounds interesting but just does go together.

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Reviewer:

WeCook4U

Cooking Level: Expert

Home Town: Prince Albert, Saskatchewan, Canada

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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5 users found this review helpful