Baked sweet potatoes, avocado & queso fresco

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

Method

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.

Source: Jamie Oliver