Baked sweet potatoes, avocado & queso fresco

Name: Baked sweet potatoes, avocado & queso fresco
Total time: 1 h 15 min
Yield: 4
Cuisine: mexican
Ingredients: 4 sweet potatoes; olive oil; 2 ripe avocados; 1-2 limes; 1 handful of pumpkin seeds; 150 g Mexican queso fresco or Spanish manchego

Serves 4

Cooks In1 hour 15 minutes

DifficultySuper easy

Jamie Magazine Vegetables Mexican Potato Sweet potato Mains

Nutrition per serving

Calories 483 24%
Fat 29.7g 42%
Saturates 13.2g 66%
Sugars 18g 20%
Protein 14.5g 29%
Carbs 36.2g 14%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

4 sweet potatoes
olive oil
2 ripe avocados
1-2 limes
1 handful of pumpkin seeds
150 g Mexican queso fresco or Spanish manchego

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Jamie Magazine

By Anna Jones

Tap For Ingredients

Method

Preheat the oven to 180ºC/gas 4.
Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.
When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.
Delicious with a hibiscus, chipotle & tamarind salsa. Serve with lime wedges for squeezing.