Latest recipes

Baked sweet potatoes, avocado & queso fresco

Baked sweet potatoes, avocado & queso fresco

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Baked sweet potatoes, avocado & queso fresco

Serves 4

Cooks In1 hour 15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 483 24%

  • Fat 29.7g 42%

  • Saturates 13.2g 66%

  • Sugars 18g 20%

  • Protein 14.5g 29%

  • Carbs 36.2g 14%

Of an adult's reference intake


  • 4 sweet potatoes
  • olive oil
  • 2 ripe avocados
  • 1-2 limes
  • 1 handful of pumpkin seeds
  • 150 g Mexican queso fresco or Spanish manchego

Recipe From

Jamie Magazine

By Anna Jones


  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.

Watch the video: Why its almost impossible to make Crispy Sweet Potato Fries in the oven. (December 2022).