Mexican Stuffed Yams with Avocado

By Alqualonde

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.

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)

Preparation

Step 1

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.