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- 4 sweet potatoes
- olive oil
- 2 ripe avocados
- 1-2 limes
- 1 handful of pumpkin seeds
- 150 g Mexican queso fresco or Spanish manchego
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.
(Original recipe from: http://www.jamieoliver.com/recipes/vegetables-recipes/baked-sweet-potatoes-avocado-queso-fresco/)