Baked Sweet Potatoes, Avocado and Queso Fresco

Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bakein 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.

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

Cooking Method

  1. Preheat the oven to 180C/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.

Baked Sweet Potatoes, Avocado and Queso Fresco

Bon Appetit!

Baked Sweet Potatoes, Avocado and Queso Fresco