Mexican Stuffed Yams with Avocado

This dinner is simple and deceptively filling. Sweeter than baked potatoes, yams are a favourite with both children and adults, who will love this variation. Adding a spicy Mexican topping provides a pleasant contrast and the natural fats in the avocado help make you feel full.

Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    large yams

  • 1

    red bell pepper, finely diced

  • 1

    orange bell pepper, finely diced

  • 2

    ripe avocados, mashed

  • 4

    Tbsp (60 mL) essential oil blend or flaxseed oil

  • 4

    Tbsp (60 mL) cilantro, chopped

  • 4

    Tbsp (60 mL) green onions, thinly sliced

  • 2 to 4

    Tbsp (30 to 60 mL) lime juice

  • 1/2

    tsp (2.5 mL) cumin

  • Salt and pepper to taste

  • Natural or soy cheese (optional)

Directions

Heat oven to 350 F (180 C). Line a large baking pan or cookie tray with aluminum foil. Prick yams with a fork and place on baking pan. Bake 1 hour or more, until yams are soft and tender. In a small bowl, mix together bell peppers, avocado, oil, cilantro, green onions, lime juice, and cumin. Set aside. Remove yams from oven and slit their skins with a sharp knife. Fluff cooked yam with a fork. Top with pepper and avocado mixture and season with salt and pepper. Serve warm. Garnish with grated cheese and more cilantro if desired.

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