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Avocado & Sweet Potato Bake with Gruyère Cheese
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Servings:
0
Author:
D. Durand Worthey
Cuisine:
Tex-Mex
🧂 Ingredients
3
ripe avocados
1/2 cup
artichoke hearts
2 1/2 tablespoons
extra virgin olive oil
1
medium sweet potato
cut into 1" cubes
1/2 cup
sweet red bell pepper
1/3 cup
Gruyère
shredded
1/3
Gruyère sliced into thin shards.
2
large cloves of garlic
minced
3 tablespoons
extra virgin
sea salt or Kosher
freshly cracked black pepper
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Instructions
1
Preheat oven to 350. Chop, slice, mince, and scoop avocados, sweet potatoes, red
bell pepper, and garlic ahead of time, this will save tons of time when you are
ready to put these bad babies together. Save the empty avocado skins because
you'll need them to add the avocado mixture. Scrub, clean and chop sweet potato
into 1" cubes, add one tablespoon of EVOO to a skillet over medium-high heat and
brown potatoes, reduce to low heat and cook into a the tines of a fork can
easily pierce the flesh of potatoes, about 15 - 20 minutes. Salt and pepper to
taste. Keep warm until ready to use.
2
Scoop the flesh of two (2) avocados into a food processor, add artichoke hearts,
add two tablespoons of EVOO, 1/2 teaspoon of sea salt, 1 teaspoon freshly
cracked black pepper and pulse until smooth.
3
Spoon mixture evenly into 6 avocado skins.
4
Place halved avocados on a pizza stone and bake for 15 minutes.
5
Remove from oven and roughly smash the contents of one avocado and add chunks
evenly among the six avocado skins.
6
Add two to three sweet potato chunks to avocado skins.
7
Add a little bit of the shredded Gruyère cheese on top and place back into the
oven on broil to melt cheese.
8
Remove from oven and add sweet red pepper and shards of Gruyère cheese.
9
Drizzle with EVOO.
10
Serve with baked flour tortilla chips.
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