Baked Sweet Potatoes, Avocado & Queso Fresco

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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:

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