Sweet, creamy and comforting. A new healthy twist on a delicious classic!


  • 2 cups Nature's Touch Frozen Avocados, thawed
  • 2 sweet potatoes
  • 1 roasted red pepper
  • 1/2 small onion
  • 1/2 cup parsley
  • 12 pitted black olives
  • 4 sun-dried tomatoes


  1. Bake sweet potatoes for 35 minutes at 400 F and let cool

  2. Place 2 cups of  Nature' Touch Frozen Avocados in a medium sized bowl and let thaw. 

  3. In a food processor combine roasted red pepper, onion, parsley, olives and sun-dried tomato. Pulse until a chunky homogeneous mixture is achieved. 

  4. Cut baked sweet potatoes down middle. Scoop out the center and mix into the avocado mixture. 

  5. Place the new avocado and sweet potato mixture back into the shells and sprinkle feta over the top of all of them.

  6. Put the potatoes back in the oven until the cheese is melted and browning.

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