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.
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)
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.
Serves 4
source:"Food Combinations for a Healthy heart", alive #268, February 2005
Mexican Stuffed Yams with Avocado
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
