Our family loves using my grandmother’s recipe for Christmas cookies. Cookies with chocolate chips, candy canes, and nuts within are delectable. During the holidays, they make fantastic presents! Cleaning up is a breeze when baking them on parchment paper.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (8 ounce) yams
- 1 medium red bell pepper, seeded and diced
- 2 avocados – peeled, pitted, and mashed
- ¼ cup chopped fresh cilantro
- ¼ cup olive oil
- 2 green onions, sliced
- ½ teaspoon ground cumin
- 3 tablespoons lime juice
- salt and ground black pepper to taste
- 1 cup shredded Cheddar cheese
Instructions
- 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.
Nutrition Facts
| Calories | 703 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 17 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 246 mg |
| Sugars | 4 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Fav!!
Took way to long to cook the yams whole, if I did it again I would cut them before cooking. Fairly boring.
Took way to long to cook the yams whole, if I did it again I would cut them before cooking. Fairly boring.
This dish was okay but I doubt I will make it again. The flavours melded fine but I didn’t find it outstanding. First off, I love limes but I found the three tablespoons too be a bit much, I think two would suffice. For the yams, I cut them in half and then baked them. Once they were done, I scooped out the filling, mixed them with 2 tablespoons of sour cream and put them back in and then topped them with the guacamole. Out of the whole dish, the guacamole was the best part.
I didn’t have time to get fresh guacamole ingredients so I used store bought spicy guacamole. Great way to switch up from the candied yams for Thanksgiving or make any time. I’m not a big yam fan, but I really enjoyed them prepared this way. I will definitely make them again.
These were tasty! I had to cook my small yam for 50 minutes though, and next time may leave them in a little longer. I liked the hot/cold and flavour combo.
Unusual and good. I made it following the directions. Great!
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.
It’s very good, but it’s also something you have to be in the mood for.
The flavors are just not complementary. Too bad _ sounds interesting but just does go together.
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.
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.
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.
The entire family loved it!
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!
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!
This is soooooo good! I microwaved the potato, removed it from the skin and mashed it. Yummy!
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!
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.
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. 🙂
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!