There is no doubt that avocados fit snugly into many breakfast dishes. This sweet potato hash pops with color and flavor, thanks to a creamy avocado sauce. For the sauce, the California Avocados are tossed in the blender with some Greek yogurt, lime juice, garlic, salt and pepper. The result is a spreadable sauce that begs you to eat it with a spoon. So it’s a good thing that there’s a little leftover in this recipe!

Triple Chocolate Quick Bread with California Avocados
A decadent triple chocolate quick bread that is moist, rich and so delicious, with a special…
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