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

Find out what's in our latest issue

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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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

Find out what's in our latest issue

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