Do not be Traditional, add Avocado to your Thanksgiving Dinner

Posted November 14, 2013 by Astrid in YUMMY

Get rid off the traditional recipes and add an extra punch of flavor to your table on Thanksgiving


Avocados From Mexico wants to make Thanksgiving dinner more delicious and nutritious with the seasonal recipe ideas.

From entrées and side dishes, to desserts and even leftovers – fresh avocados from Mexico can put a unique twist on traditional Thanksgiving favorites or liven up leftovers.

Smashed Sweet Potato Avocado Casserole

Sweet Potato Casserole

Attribution: Deanna Segrave-Daly, RD ( for Avocados from Mexico

Makes 12 servings




6 cups peeled and cubed sweet potatoes (about 5 large sweet potatoes)

2 medium ripe avocados from Mexico, pitted and peeled

3 tablespoons orange juice

¼ cup maple syrup

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon salt

¾ cup chopped pecans

¼ cup oats

¼ cup brown sugar

2 tablespoons canola oil


In a large pot, add sweet potatoes and then cover with water. Bring to a boil and then reduce to medium-high and boil for 15-18 minutes or until potatoes are tender. Remove from heat, drain and then place back into pot. Mash with a fork or potato masher.

Preheat the oven to 350 degrees Fahrenheit. Coat a 9×13-inch glass or ceramic pan with cooking spray.

In a small bowl, add avocado and orange juice; mash with a fork or potato masher until smooth. Add avocado mixture, maple syrup, cinnamon, nutmeg and salt to pot with sweet potatoes. Using a hand mixer, whip until creamy. Spread into pan.

In another bowl, add pecans, oats, brown sugar and canola oil. Mix together. Sprinkle on top of sweet potato mixture. Bake for 35-40 minutes or until set. Cool slightly before serving.

Nutrition Facts Per Serving (about 2/3 cup):

Calories: 215, Total Fat: 11g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 73mg, Carbohydrates: 28g, Dietary Fiber: 4g, Protein: 3g, Vitamin A 239% DV, Vitamin C 23% DV, Calcium 5% DV, Iron 7% DV


 Avocado Sage Cornbread – Try using avocado in place of oil

Avocado Sage Cornbread

Attribution: Deanna Segrave-Daly, RD ( for Avocados from Mexico

Makes 16 servings



1½ cup all-purpose flour

1¼ cup cornmeal

1 tablespoon chopped fresh sage

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 large ripe avocado from Mexico, pitted and peeled

1 cup buttermilk

¼ cup honey

1 egg




Preheat the oven to 350 degrees Fahrenheit. Coat a 9×9-inch pan with cooking spray and set aside.

In a large bowl, mix together flour, cornmeal, sage, baking powder, baking soda and salt. Set aside.

In another bowl, add half of the avocado and mash with fork thoroughly until creamy. Whisk in buttermilk, honey and egg. Add wet ingredients to flour mixture and stir until just combined. Cut remaining avocado into small cubes. Fold into batter until just combined.

Spread batter into prepared baking pan and place in oven. Bake for 30 minutes, until cornbread starts to turn golden brown and tests clean with a toothpick. Cool slightly before cutting into 16 squares.

Nutrition Facts Per Serving:

Calories: 118, Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 14mg, Sodium: 110mg, Carbohydrates: 22g, Dietary Fiber: 2g, Protein: 3g, Vitamin A 1% DV, Vitamin C 2% DV, Calcium 4% DV, Iron 6% DV

About the Author


Periodista con más de 7 años de experiencia en el mundo de las comunicaciones donde ha tenido la oportunidad de entrevistar a grandes celebridades, politicos y personalidades influyentes. Ella posee un bachillerato en Periodismo y una Maestría en Periodismo Multimedios de Florida International University. En el 2012 fundó una plataforma digital dirigida al mercado hispano. Rivera también es la anfitriona del programa radial Miami Despierta.


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