Avocado and Roasted Yam Fall Ensalada
We have a wonderful announcement to make. We have just partnered with Avocados from Mexico to come up with authentic, traditional, and modern recipes using their avocados.
Avocados from Mexico are delicious, healthy, creamy, and lend themselves to so many different recipes. To prove my point, just take a look at the long list of recipes on the revamped Avocados from Mexico website. This delectable fruit can be transformed into a main dish, side dish, a drink, an appetizer, a soup, and even a dessert. The possibilities are endless.
As with all recipes on our blog we like to incorporate fresh and seasonal ingredients. This avocado recipe includes bright-orange yams which take on a creamy texture when roasted. This October dish is a nod to the season’s flavors and hues.
You can easily serve this dish as an appetizer with tostadas for your Halloween or Dia de los Muertos festivities or as a healthy Latino side dish for your traditional Thanksgiving.
This simple ensalada is very comforting and perfect for the fall and winter. Toasting the pepitas (pumpkin seeds) and roasting the corn and yams in your kitchen makes your entire home smell amazing. While roasting the yams and corn in my friend Karla’s kitchen, her daughter, Kelsey walked in and said, “Oh my gosh what are you cooking, it smells incredible?” The aroma from the roasting makes you want to dive into this dish. The addition of the avocados gives it a velvety texture, which brings it all together. So if you are looking for a surprisingly fresh and modern twist on how to use avocados, this recipe is it.
Please stay tuned for more muy bueno recipes incorporating avocados during the holidays. For more recipes be sure to follow Avocados from Mexico on Facebook .
What is your favorite way to eat this magical fruit?
Avocado and Roasted Yam Fall Ensalada
- ¼ cup pepitas, hulled pumpkin seeds, toasted
- 1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and diced into 1/2-inch cubes
- ¼ cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 serrano chile, stemmed, and finely chopped
- 1 red or green apple, diced
- 1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware)
- 1 lime, juiced
- Salt and pepper to taste
- In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
- Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside to cool.
- Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and roast, turning as needed to roast evenly. Set aside.
- Chop onions, cilantro, and serrano chile.
- Dice apple and avocado.
- In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.
- Serve with tostadas if serving as an appetizer.
Photography by Jeanine Thurston
Note: Avocados from Mexico compensated us for this post but the recipe and opinions are our own. Avocados from Mexico are simply delectable.
68 Comments on “Avocado and Roasted Yam Fall Ensalada”
Love your avocado recipes! I’ve linked here, but if you would prefer I don’t please let me know
Sharing is caring! Thank you Vinny for sharing our recipes!
I love your site, just beautiful. this recipe looks wonderful. Avocados are one of my favorite things in the produce section. I always have a few ripening in my kitchen. If I let one ripen too much then I just have to mash it and spread it on toast (It’s a tough job but someone has to do it). Good luck with the cookbook Yvette. I had the pleasure of meeting you and your mom at one of the Front Range Foodie Meet Ups. Look forward to maybe meeting up with you again soon.
Thank you so much Karen! I took a peak at your blog and noticed you have a tamale recipe. You go girl! We’ve been crazy busy editing our tamale recipe for the cookbook and it’s been a challenging one. I’m VERY impressed that you made tamales and that you have a recipe on your blog. I’m sure that was hard work! I’m off to dive back to your blog again and see what other yummy recipes you have. My goal is to go to a meet up soon. I’ve just been crazy busy, but need to make the time to learn from all you impressive bloggers. Hope to see you soon too!
I think I need to make this tonight for dinner… craving it.
Hmmm sounds like someone needs an avocado fix. Do you eat it as a side or with chips?
What an incredible recipe….although I have not tried it I know it will be a big hit when I serve it….how can it not be with those ingredients? Thank you for another wonderful recipe and for the great photos that accompany your recipes…
Sharron, thanks for the sweet comments. Jeanine continues to amaze us with her lovely pictures too. I call it the scratch and sniff skill. I will pass along your compliments to her.
I LOVE avocados!!! Thank you for this incredible recipe! My husband calls me “Pumpkin” and we are always looking for recipes that contain pumpkins. BINGO! We both love this recipe and will use it and share it with our friends.
Donna, glad you like the recipe. FYI, we went to a pumpkin park today and I thought of you “pumpkin”. Thanks for sharing with your friends!
What an interesting recipe! It’s supposed to be rainy and even snowy here on Long Island so I may have to stay in the house and cook….Who doesn’t love avocados ……and a cold glass of beer of course?!
Christine, snow already??? I agree, a cold glass of Pumpkin Ale sounds perfect-O with this recipe. Hope you don’t get too much snow yet. Too early yet.
Yum, sounds delicious! I love anything with avocado in the recipe.
Hi Marianne, glad you love them too. Sometimes I even have slices of avocado on a piece of toast for breakfast, mmmmmmmmmm.
This recipe sounds so yummy and easy to make! Will definitely try it soon…LOVE avocados!!!
Daniela, this is super easy, I think I made this in less than 30 minutes. Make sure you have a bag of tostadas ready. Once you put some on a tostada you won’t be able to stop.
Congrats on your partnership with Avocados from Mexico! Beautiful recipe, photo, and great timing of course! We’re gonna let our fans on Hispanic Kitchen know about this of course…
Hola Jorge, thank you so much, we are THRILLED to be working with Avocados from Mexico, what’s not to LOVE!!! Thanks for sharing our recipes with your wonderful Hispanic Kitchen fans…we hope they enjoy the recipe too.
Looks amazing! I love, love, love avocados and yams….will have to try this recipe soon!!!
Angele, so great to hear from you…thanks for stopping by…who doesn’t love avocados right????
This looks great! I am so excited to make this and serve it! All of my favorite ingredients! yum! Thanks for the great receipes! Keep them coming!
Debbie thanks for stopping by our site. Glad to hear all the ingredients are what you like. Look for some more avocado recipes in November and December…think Thanksgiving and Festive Christmas…yummmy!!
The avocados coupled with the yam and green apple sound sooo yummy!!! I’m going to make this for a potluck next weekend.
Christine, thanks for stopping by. Let us know how this turns out for your potluck!
Looks great! Love the recipe!
Thanks Karen and thanks for stopping by to leave a comment and visiting our sight.
Oh yum!!! I’m going to make this on Saturday. When my son was here he ate an avocado a day!!
This recipe has all of my favorites-then again almost everything is my favorite.
Karen, sounds like Ryan likes avocados as much as I do. I just found some here yesterday and plan on making it tomorrow night. You are so funny about this recipe having all your favorites…I think you love food as much as I do.
I tasted this, and it was soooo good! I’ll be making it in the future for my family. The flavors were amazing.
Karla, thanks for the loan of your kitchen while I was testing this recipe.
This looks delicious, AND it’s perfect for all of us vegans! Thank you! I am definitely going to make it for a Halloween evening treat.
Hi Pamela we’re glad this has you Vegan seal of approval. I love this salad and plan on making tomorrow night myself. The kids carved their pumpkins so I saved some pumpkin bits to try roasting. I will add to this recipe and add some pumpkin flavoring just because. Let us know how it turns out.
This sounds absolutely yummy! I want to go out and make this tonight! Keep sending out these recipes! I keep them all!
Hi Jennetta, glad to hear you’re keeping a collection of our recipes. Hopefully the cookbook will come in handy once it’s out.
Looks delish!! congrats!!
Hi Vianney!! From one fellow Texan to another, thanks for stopping by and wishing us well. You are so sweet.
Oh this looks absolutely delicious! And it has so many of my favorite ingredients: yams, avocados, pepitas and corn. 😛 I will definitely be trying this recipe.
And well, I just love avocados from Mexico!
Hola Leslie, thanks for stopping by to visit. I’m so jealous that you have access to avocados directly. Besitos!
I’m not a fan of avocado. Crazy, I know! But my mother is! Will share recipe with her!
Sujeiry, it’s hard for me to imagine anyone not liking avocados or in our case LOVING them…but I guess it’s possible. Thank you for sharing the recipe with your mom…besos.
I love avocados and yams but never tried them together– this is brilliant!! WIll be trying this out!!
Justice thanks for stopping by to visit. I hope you like this recipe as much as we do. Wait til you start roasting those yams, your home will smell like you’ve been baking all day. Aprovecho!
Wow!!! That is an incredible recipe…gotta try it! Congratulations on the partnership w/ Avocados from Mexico too. These things are amazing in their creamy texture, they’re great as a base for any type of spread. Rich flavor but the texture is very different than California avocados (which are excellent in themselves).
I’m picturing these things spread onto tostadas w/ carne asada or even shrimp/scallops. Either way, I’m salivating now!
Great recipe idea with the pepitas, I’ve never thought of this but it’s on my definite for this weekend. Thanks!
Gracias Joe!!! You have me salivating now! PLEASE share your great photos on our Facebook page. I’m sure your gnome would really enjoy an appetizer with his margarita. LOL!
Yum. Honestly, I could eat avocados every single day of my life and never get tired of them. I had some today.
You and me both…I will never tire of eating avocados. I wish I had an avocado tree. Sometimes I just eat them like an apple, dusted with salt and pepper of course. Thanks for stopping by.
Absolutely delicious! Great job with the Avocados
Thanks Michelle!!! It was so much fun making this dish with you. You were such a great help! Hope to cook with you again soon!!! Besos!
I love this recipe! Avocado and apples must be delicious. I am a big avocado fan – I like to eat them with a little salt and vinegar or lime. Sometimes salt is enough! And I could eat aguacate every day. Que rico!
Helena, I’m with you. I could eat them everyday. Sometimes I start peeliing them, salt it a little and before you know it the entire avocado is gone. BAM!!! just like that…enjoy the recipe. Aprovecho!