Jamie Magazine
By Anna Jones
Baked sweet potatoes, avocado & queso fresco
1 hr 15 mins
Super easy
serves 4
Recipe From
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
- 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.
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