Jamie Oliver

Baked sweet potatoes, avocado & queso fresco

Baked sweet potatoes, avocado & queso fresco

Serves 4
Cooks In1H 15M
DifficultySuper easy
Nutrition per serving
  • Calories
    483
    24%
  • Fat
    29.7g
    42%
  • Saturates
    13.2g
    66%
  • Protein
    14.5g
    32%
  • Carbs
    36.2g
    14%
  • Sugars
    18g
    20%

Of an adult's reference intake

Jamie Magazine
Recipe From

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
Recipe From

Jamie Magazine

By Anna Jones

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. 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.
  3. When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
  4. Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
  5. Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.
  6. Delicious with a hibiscus, chipotle & tamarind salsa. Serve with lime wedges for squeezing.

Tip

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Nutrition per serving
  • Calories
    483
    24%
  • Fat
    29.7g
    42%
  • Saturates
    13.2g
    66%
  • Protein
    14.5g
    32%
  • Carbs
    36.2g
    14%
  • Sugars
    18g
    20%

Of an adult's reference intake