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

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.

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  • 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

703 calories; protein 14.7g; carbohydrates 75.8g; fat 40.2g; cholesterol 36.2mg; sodium 246.3mg. Full Nutrition
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/21/2006
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! Read More
(45)

Most helpful critical review

Rating: 3 stars
01/10/2011
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. Read More
(6)
96 Ratings
  • 5 star values: 53
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
11/20/2006
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! Read More
(45)
Rating: 5 stars
04/27/2006
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! Read More
(23)
Rating: 5 stars
07/18/2006
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!! Read More
(22)
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Rating: 4 stars
12/12/2006
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! Read More
(14)
Rating: 5 stars
12/01/2010
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! Read More
(10)
Rating: 5 stars
01/22/2006
This is absolutely delicious. I served it with a chicken breast and a dinner roll. Read More
(9)
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Rating: 5 stars
01/16/2008
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! Read More
(8)
Rating: 4 stars
12/04/2011
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. Read More
(6)
Rating: 3 stars
01/10/2011
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. Read More
(6)
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