READY IN 1 hr

Avocado Stuffed Yams

Read Reviews (68)

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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

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!

—philosophia

See full review »

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.

—Bubba's Mom

See full review »

88 Ratings

See other versions of this 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!!

—mcsmilzalot

See full review »

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!

—Violetss

See full review »

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!

—KymInNM

See full review »

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!

—Daisy

See full review »

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!

—Shan

See full review »

Jan 21, 2006

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

—SQUEAKYLYNN

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spinach Stuffed Portobello Mushrooms with Avocado

Harvest Yams

Camotes al Horno (Baked Yams)

Rosemary Mashed Potatoes and Yams

Roasted Yams

Corn and Avocado Salsa

Orange Liquor Yams

Chipotle Garnet Yams

Lime-Shrimp Avocado Pasta Salad

Baked Avocado Tacos

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.

Nutritional Information

Avocado Stuffed Yams

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 703
Calories from Fat: 362

% Daily Value *
Total Fat 40.2g 62 %
Saturated Fat 11.4g 57 %
Cholesterol 36mg 12 %
Sodium 343mg 14 %
Potassium 2490mg 70 %
Total Carbohydrates 75.8g 24 %
Dietary Fiber 17g 68 %
Protein 14.7g 29 %
Sugars 3.6g
Vitamin A 40 %
Vitamin C 154 %
Calcium 39 %
Iron 26 %
Thiamin 40 %
Niacin 47 %
Vitamin B6 66 %
Magnesium 34 %
Folate 90 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.