Baked Sweet Potatoes, Avocado And Queso Fresco

Baked sweet potatoes, avocado & queso fresco

Baked Sweet Potatoes, Avocado And Queso Fresco

1 hr 15 mins

Super easy

serves 4

nutrition per serving

483

Calories


29.7g

Fat


13.2g

Saturates


18g

Sugars


14.5g

Protein


36.2g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Anna Jones

Ingredients

4 sweet potatoes

olive oil

2 ripe avocados

1-2 limes

1 handful of pumpkin seeds

150g Mexican queso fresco or Spanish manchego

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.

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