These yams are Japanese Sweet Potatoes and go great with edamame and red onion! The Avocado Mayo Dressing can also be used for other meals, such as salads, roasted potatoes and regular baked potatoes.

Stuffed Yams with Avocado Mayo [Vegan]

Serves

3

Cooking Time

60

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Ingredients

For the Recipe:

  • 3 Purple yams
  • 1 1/2 cup Frozen Edamame
  • To taste Himalayan pink salt
  • To taste Black pepper to taste
  • 1/4 Cup Red Onion (Diced - Optional)

For Avocado-Mayo Dressing:

  • 1/4 cup Cashews  (soaked 4 hours and rinsed)
  • 1/2 Avocado (Medium size)
  • 1 Lime (only juice)
  • To taste Garlic powder
  • To taste Himalayan pink salt
  • 1/2 cup Water (filtered)
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Preparation

For the Avocado-Mayo Dressing:

  1. Blend all in a blender until smooth.

For the Potatoes:

  1. Preheat the oven to 400°F.
  2. Wash and scrub your yams thoroughly.
  3. Make a long incision in the middle of each one and bake 60 minutes until soft. If they differ in size, some of them may be done sooner than others, therefor you must keep checking.
  4. In the meantime, bring water into boil and drop in the edamame with pinch of salt. Cook for 5 minutes.
  5. Strain from the water and set aside.
  6. Add salt with pepper and edamame on top.
  7. Drizzle with Avocado Mayo Dressing and serve.
  8. You may sprinkle with red onion if you like as well.
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