Baked sweet potato with avocado and cheese
05 minutes prep · 1 h 10 minutes cook
Easy-to-make, nutritious and bursting with flavour makes this a winning combination.
| created by | goodtaste.com |
| prep time | 5 minutes |
| cook time | 1 h 10 minutes |
| Serves | 2 |
| cuisine | Mexican |
| key ingredients | Cheese, sweet potato, |
| difficulty | Easy |
| Calories | 799 |
| Fat | 58g |
| Protein | 35g |
| Carbs | 44g |
| Sugars | 7g |
| Given the cook-at-home nature of GoodTaste and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment:
Baking tray, spoonCooking Instructions
1
Preheat oven to 180°C. Place the potatoes on a baking tray lined with foil and sprinkle with olive oil, salt and black pepper. Cover and place in the oven for one hour, or until the potato has softened.
2
Mash the avocado in a bowl, toast the pumpkin seeds in a pan for a few minutes and grate the cheese. When the potatoes are soft, remove them from the oven.
3
Slice open the potato and layer with the avocado and cheese, followed by the toasted pumpkin seeds.
4
Serve immediately or put them back in the over for 3-5 minutes to melt cheese.
