Mashedyamswithavocado Recipes

Steps:

• Bake yams at 350 for 40-60 minute until soft. Let cool.
• Scrape cooled yams into bowl; mash.
• Add yogurt; whip.
• Quickly chop and blend in avocado.
• Move mixture to casserole.
• Top with crushed pistachios.
• Bake at 350 for about 20 minute.

Steps:

• Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
• Spread half the mash onto each piece of toast and garnish with some red pepper flakes and a drizzle of olive oil. Serve immediately.

Steps:

• Mash avocado with olive oil and lemon juice. Season with salt and pepper.

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

Steps:

• Peel the potatoes, cut them into quarters then cook in boiling, salted water until they are fork tender.
• While the potatoes boil, cook the bacon until crisp, drain on paper towels and chop into small pieces.
• Drain the potatoes and then return them to the cooking pan. Turn the heat to low and allow the potatoes to sit in the pan until all of the visible moisture has evaporated (about 2 minutes), then remove them from the heat.
• Melt the butter in a small saute pan. Thinly slice the shallot and add it to the melted butter. Cook the shallot for 5 minutes over moderate heat until it is softened and just beginning to turn light golden in color, then remove from the heat.
• Add the half and half to the potatoes and mash them well with a hand masher. Remove the pit and scrape the avocado from the skin and add it directly to the potatoes, then mash again until smooth. Stir in the butter and shallots and cooked, crumbled bacon. Stir in the wasabi paste and season with salt and pepper.
• Scoop the potatoes into a serving bowl and scatter the thinly sliced green onions over the top. Sprinkle the black sesame seeds over the top and serve.

Steps:

• Lightly mash avocado in a small bowl. Stir in egg and season with salt and pepper. Spread mixture over toast and sprinkle with chives.

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Steps:

• Peel and quarter the potatoes, then wash them thoroughly.
• Place the potatoes in a large pot with enough cold, salted water to cover them and bring to a boil. Reduce heat and simmer for 20 min, or until cooked through, and drain.
• Meanwhile put butter, lemon and garlic in a saucepan over very, very low. Let it simmer for 20-30 minutes. Discard lemon and garlic.
• Gently mash the avocado.
• When potatoes are done, drain and mashed to your liking. Fold in avocado and butter.
• Season with salt and pepper to taste.
• If you like creamer mashed potatoes, you can add some milk.

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.